Cranberry-Jalapeno Cream Cheese Dip

 Totally didn't expect to love this one, but it was our favorite this holiday season! You could put this in little foil pans to gift with a box of crackers or pita chips! Even my kids devoured it! Recipe and photo from Mel's Kitchen Cafe.

Ingredients

• 12 ounces (340 g) fresh cranberries
• 4-5 green onions, chopped
• ¼ cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely diced
• 1 cup (212 g) sugar, more or less to taste
• ½ teaspoon ground cumin
• 2 tablespoons fresh lemon or lime juice
• ¼ teaspoon salt
• 2 (8-ounces each) packages (454 g) cream cheese, light or regular, softened
• Crackers, for serving

Instructions 

• Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.
• When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.
• Refrigerate for up to an hour before serving. Serve with crackers.

Hot Chocolate Dip

 

This dip from Yellow Bliss Road will be a regular Christmastime treat from now on! Suuuper easy to whip up and everyone loved it! We dipped apples, pretzels, and graham crackers!

Ingredients

7.5 ounces marshmallow fluff

8 ounces Cool Whip thawed

1/3 cup hot chocolate mix 3 .85-ounce packets

To serve: Animal crackers or graham crackers

For garnish: mini marshmallows

Instructions

Using a hand mixer in a large bowl, blend together the marshmallow fluff, cool whip, and hot chocolate dip until creamy.

Serve with animal or graham crackers!

Canning Salsa Recipe

Okay this is officially my favorite salsa for eating and canning!! Sooo delicious and tastes just like an authentic restaurant salsa!!

INGREDIENTS

8 cups tomatoes, peeled, chopped and drained

2 1⁄2 cups onions, chopped

1 1⁄2 cups green peppers

1 cup jalapeno pepper, chopped

6 garlic cloves, minced

2 teaspoons cumin

2 teaspoons pepper

1⁄8 cup canning salt

1⁄3 cup sugar

1⁄3 cup vinegar

1(15 ounce) can tomato sauce

1 (12 ounce) can tomato paste

DIRECTIONS

Mix all together and bring to a slow boil for 10 minute.

Seal in jars and cook in hot water bath for 10 minute.

This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

Yields 3-6 quarts or pints.

Easy Fruit Dip (3 Ingredients...Tastes like Caramel!)

 

Yet another winner from Cooking with Karli! This was easy enough for my kids to make while I cut up fruit slices! We liked it with pretzels and graham crackers, too! 

INGREDIENTS:

8 oz cream cheese, room temperature

3/4 cup brown sugar, packed

1 tsp vanilla

INSTRUCTIONS:

Using either a hand mixer or stand mixer, cream together all of the ingredients until creamy and smooth. 

Store in the refrigerator. Keeps well in the fridge for up to 4 days. 

Cookie Dough Dip

 

I have seen lots of sweet cheese balls lately, but we were already having a normal cheese ball, so I decided to combine some of the recipes I'd seen and make a smooth dip to eat with our graham crackers. Anyway, it's so so yummy and you could serve with graham crackers, pretzels or fruit!

2 - 8 oz pkgs  cream cheese, softened

1/2 cup butter, softened
1/2 teaspoon vanilla extract
1 1/2 cup confectioners' sugar
4 tablespoons brown sugar
1 1/2 cup Mini Semi-Sweet Chocolate Chips
1 cup finely chopped nuts

In a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually add sugars; beat just until combined. Stir in chocolate chips and nuts.