This blog is not really about Cranberry Dip. It is a story of community and kindness given in the least likely places, with the bonus of a friend sharing a recipe. Over the past two years, I have found friendship, hugs, and love in many places. My local Stewart’s shop in Niskayuna has a special group of people who work there. They are engaging, kind, and always ready to give a hug. Some mornings, I take a walk under the guise of needing coffee when, in fact, I am looking for a chat, hug, and always a laugh. Jana and I were chatting about Thanksgiving and treats to share with family and friends on one particular Sunday morning. She mentioned this dip, and I was intrigued. I think you will be, too. So here is my guest blogger, Jana, and her take on Cranberry Dip.
Cranberry Dip a la Jana
Jana is fun and outgoing and shared her thoughts with me as she included her recipe in the email:
This is in no way an original recipe. I always have to modify and add my own spin on things. I had made a version of this last year, and it was a hit! While I was making it this year, I realized I didn’t have lime juice. Not wanting to make another unnecessary trip to the store, I looked around for a substitute. There was my big bottle of lemon juice that sat on the door of my fridge. It would do, but I wanted to make it a bit more special. Then I spotted the basket of fruit on the table. Clementines! Cranberry and orange go so well together. I had already decided it had to work. I went ahead and used the zest and juice to replace the lime that I had used originally. It was just what I needed to elevate the recipe to the next level. And will now be a regular part of our holiday season. I hope you try and enjoy it!
What you need:
1 (12oz) package fresh cranberries
2 green onions
2 jalapeños- de-seeded (or leave in if you like the heat)
1/4 c cilantro (you can add more or less depending on heart)
2 clementine (zest and juice)
1/2 c sugar
1/2 tsp salt
2 (8oz) package of cream cheese + 2 Tablespoons heavy cream
What to do:
1) Add green onion, jalapeno, and cilantro to a food processor and pulse. Add cranberries and pulse till desired consistency. (I like mine pretty fine)
2) Pour into a bowl. Add zest, juice, sugar and salt. Mix and cover. Set in fridge for a minimum of 1 hr.- overnight is best!
3) Soften the cream cheese before you’re ready to serve. Whip cream cheese with heavy cream (you’ll thank me later) and spread it on the bottom of a pie plate. Drain off excess juice from the cranberry mixture (it can be used for a delish cocktail) and place on top of cream cheese.
4) Serve with your favorite crackers and enjoy!
I think I’ve got all the ingredients and directions down properly. Fill in any gaps you may find.
Happy Snacking! Your favorite Stewart’s chicka,
Interested in being a guest blogger? Email me at firstname.lastname@example.org. I would love to share your recipe or story.