Ingredients
1 1/2 cup fresh cranberries, rinsed & dried
1 cup Italian parsley
1 cup cilantro leaves
1 jalapeño, seeded and roughly chopped
3 scallions, roughly chopped
3 tablespoons honey
1 lime, zest and juice
1/4 teaspoon salt
16 ounces cream cheese, room temperature
crackers or pita chips for serving
Directions
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In the bowl of a food processor fitted with the blade attachment, add the cranberries, parsley, cilantro, jalapeño, and scallions. Pulse until the mixture is finely chopped but not minced.
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Spoon mixture into a small mixing bowl and stir in honey, lime juice and zest, and salt. Mix until well combined.
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Let the cranberry mixture sit for 30 minutes at room temperature.
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Mix the cream cheese with a handheld mixer in a medium mixing bowl until softened and smooth.
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Spread the cream cheese onto a 10-inch platter using the back of a spoon.
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Using a slotted spoon, scoop the cranberry mixture from the mixing bowl and spoon over the cream cheese leaving a 1-inch border around the edges.
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Serve the cranberry dip at room temperature with crackers or pita chips.
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