16 ounces cream cheese, softened to room temperature
Instructions
Step 1: Pulse the Cranberries: Place the fresh cranberries in a food processor and pulse them until they are finely chopped but not pureed. You want small, distinct pieces that provide a nice crunch rather than a liquid mash.
Step 2: Mix the Salsa Topping: Transfer the chopped cranberries into a medium mixing bowl. Add the minced jalapenos, sugar, chopped cilantro, sliced green onions, lemon juice, and salt. Stir everything together until the sugar is well incorporated and the cranberries are evenly coated.
Step 3: Chill for Flavor: Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, though overnight is even better. Chilling allows the sugar to draw out the juices from the cranberries and softens their tart bite while letting the flavors meld together perfectly.
Step 4: Prepare the Cream Cheese Base: When you are ready to serve, take the softened cream cheese and spread it into an even layer on a serving platter or in a shallow pie dish. Use the back of a spoon to create a smooth surface with slightly raised edges to hold the salsa.
Step 5: Assemble and Serve: Take the cranberry mixture out of the fridge and give it a quick stir. If there is a lot of excess liquid, you can drain a little bit off. Pour the cranberry salsa over the cream cheese layer and spread it out evenly. Serve immediately with your favorite crackers.
