Cranberry Salsa Dip with Cream Cheese

• 1 (12oz. bag) or 3 Cups Fresh Cranberries, rinsed & drained – Freezers or Produce
• 1/4 Cup Organic Green Onions, minced – Produce
• 2 Small (approximately 2 Tbsp.) Jalapeno Peppers, cored, seeded & minced – Produce or Aisle 2
• 1/2 Cup Organic Raw Sugar – Bulk Aisle 5
• 1/4 Cup Fresh Cilantro Leaves, minced – Produce
• 2 Tbsp. Fresh Ginger, finely grated – Produce
• 2 Tbsp. Fresh Lemon Juice – Produce
• 2 (8oz.) Pkgs. Organic Cream Cheese – Aisle 1 Refrigeration
• Cranberries &/or Cilantro Sprigs, for garnish - Produce

Rinse, drain, and pick over cranberries, discarding all that are soft or bruised. Place them in a food processor; pulse until finely chopped but not mushy. Place crushed cranberries in a bowl and mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop. Salsa will be too sharp & tart to begin with. On a serving plate, place cream cheese; cover with the dip. Garnish if desired and serve with crackers

Source: www.whatscookingamerica.net