Cranberry Salsa Dip With Cream Cheese

• 12 ounces frozen cranberries
• 1/4 cup minced green onion
• 2 small approximately 2 tablespoons jalapeno peppers, cored, seeded and minced
• 1/2 cup sugar
• 1/4 cup fresh cilantro leaves, minced
• 2 tablespoons finely grated fresh ginger
• 2 tablespoons fresh lemon juice
• 2 (8 ounce) packages cream cheese

1. 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.
2. Place crushed cranberries in a bowl; 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 and tart to begin with).
3. On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.

cranberries, green onion, jalapeno peppers, sugar, cilantro, ginger, lemon juice, cream cheese

Taken from www.food.com/recipe/cranberry-salsa-dip-with-cream-cheese-376683 (may not work)