2green onionswhites and greens, cut into 2-inch pieces
¾cupgranulated sugar(150 grams)
3tablespoonsfinely shredded Parmesan cheese
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Pulse cranberries in a food processor to roughly chop. Add the jalapeno, green onions, and cilantro and pulse until all ingredients are finely diced. Be careful not to turn to puree, it should be in small pieces.
Add the sugar, orange juice, and salt, and mix well.
Cover the cranberry salsa and refrigerate for at least 2 hours, or overnight.
In a medium bowl, beat the cream cheese and sour cream with an electric mixer until fluffy. Add the Parmesan cheese and mix on low speed until fully blended.
Transfer the cream cheese mixture to a serving dish, spreading evenly. Drain any excess liquids from the cranberry jalapeno salsa, then pour mixture over the cream cheese.
Serve with crackers or bread.
Store dip in the refrigerator for up to 5 days.Substitutions:
Lemon or lime juice can be used instead of orange juice
Asiago or Romano cheese can be used in place of Parmesan cheese
Greek yogurt is a great replacement for sour cream
If your jalapenos are not spicy enough, add up to ¼ teaspoon cayenne pepper