Thanksgiving is almost upon us and there is much to be thankful for! I am thankful for my wonderful husband (happy birthday baby!), our health and happiness, great family,traditions, a future full of possibilities, and most of all my God who loves me so much that He died for me!
Something that is becoming a tradition is my cranberry dip for Thanksgiving. I LOVE this stuff... it's delicious! I also love that it is easy to make. The original recipe can be found here but I've made a few small changes. I originally did it because the first time I made it the night before Thanksgiving a few years ago I didn't have enough of the ingredients so I made some substitutions and we all liked it so much that way that I've never followed the recipe exactly.
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| Ingredients: 24 oz fresh cranberries, 1/2 cup green onion, 1/2 cup cilantro, 1 medium-large jalapeno, 2 Tablespoons lemon juice, 1/2 teaspoon cumin, 1 cup (each) granulated sugar & brown sugar, a pinch of salt, 2 (8 oz) containers of cream cheese, and crackers. |
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| Step 1: Rinse cranberries and chop in food processor. I use my Ninja for this and did the cranberries in a few rounds. After put chopped cranberries into a medium glass bowl. |
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| Step 2: Chop cilantro, green onion, and jalapeno. |
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| Step 3: After coarsely chopping the cilantro, green onion, and jalapeno, place into the food processor for a finer chop. Add ingredients to the cranberries. |
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| Step 4: Add lemon juice and stir together. |
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| Step 5: Add cumin and salt, stirring all ingredients. |
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| Step 6: Add granulated sugar |
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| and add brown sugar. |
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| Stir all ingredients until well combined. Cover bowl with plastic wrap and let the cranberry mixture marinade over night. |
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| Spread cream cheese onto a platter, covering it with your cranberry mixture. Serve with crackers and enjoy! |
I would love to hear what all of you are thankful for this year.
So please leave me a comment.
Happy Crafting and Thanksgiving!
