Ingredients:

  • 16 oz full-fat cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 tsp fine sea salt
  • 12 oz fresh cranberries, rinsed
  • 1/2 cup granulated sugar
  • 2 small jalapenos, seeded and roughly chopped
  • 1 bunch scallions, white and light green parts only
  • 1/2 cup fresh cilantro, loosely packed
  • 1 tbsp fresh lime juice
  • 1/8 tsp salt

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese, sour cream, and 1/4 tsp salt. Use a hand mixer on medium-high speed to whip until light and airy (about 2 minutes).
  2. Spread the whipped mixture in an even layer on a serving platter or shallow bowl, creating a slight well in the center.
  3. Place fresh cranberries, sugar, jalapenos, scallions, cilantro, lime juice, and 1/8 tsp salt into a food processor.
  4. Pulse 8–12 times until the mixture is finely minced but not liquified (aim for 1/8th inch pieces).
  5. Allow the cranberry mixture to sit for 5 minutes to macerate and develop a natural syrup.
  6. Spoon the cranberry salsa over the cream cheese base and serve immediately with crackers or baguette slices.