Cranberry Jalapeno Dip is my go-to holiday appetizer recipe for Thanksgiving and Christmas! It's sweet, tangy and festive with gorgeous red and green colors. Plus, it takes very little prep time and travels easily for holiday parties!
Pulse about 4 oz of the cranberries at a time in a food processor or blender until coarsely chopped. Place into a medium to large bowl when done.
Deseed your jalapenos, cut into smaller pieces to fit into your food processor, and pulse until diced. Add to cranberry bowl.
Chop your green onions and cilantro, then add to bowl.
Add the rest of your ingredients (except the cream cheese and crackers/chips) to the cranberries and stir until well combined.
Transfer the mixture to a tupperware and refrigerate for at least 4 hours for best flavor. Salsa can be enjoyed right away if necessary.
Serve in your preferred style and enjoy with chips, crackers or cinnamon-sugar pie chips! Also makes a great cranberry jalapeno salsa without the cream cheese if desired.