This cranberry jalapeño cream cheese appetizer is the perfect easy addition to your Thanksgiving table! It’s no-cook and can be ready in 10 minutes.
It’s time for the 2017 Fall Edition of the Freaky Friday blog hop!
I have been participating in the Freaky Friday blog hop for quite awhile. It’s a great way for bloggers like myself to make other bloggers’ recipes. Many times, we spend so much time creating new content that we lose out on the recipes created by our friends. Freaky Friday blog hop to the rescue!
For each edition, we are randomly assigned a blogger and keep our recipe and blog a secret. Today, we all published our posts at the same time and found out who got our blog. I find the whole process very exciting – I love being able to pick any recipe I want from a website full of fantastic recipes.
Plus, there is a fun anticipation in waiting to see who you is making one of your recipes and seeing what they decide to make.
For this fall edition, I picked a recipe that is PERFECT for Thanksgiving. You’ll want to bring it to add it to your holiday party recipe list and keep it as an appetizer for Thanksgiving dinner.
And now for the big reveal. My secret Freaky Friday blogger is…… Sandra from The Foodie Affair!
The Foodie Affair
Sandra’s blog has been a favorite of mine for a very long time. Her recipes are fantastic and her photography always leaves me drooling and craving whatever I’m seeing. I considered a real treat to be able to choose one of her recipes to share.
One of my favorite parts of The Foodie Affair is the large number of from-scratch ingredient recipes. I strongly considered sharing her Apple Pie Spice Mix and if it was the winter edition of Freaky Friday, her Hot Cocoa Mix would have definitely been in the running.
Being a big pasta lover, this butternut squash pasta bake got me drooling. I even made it but then decided to keep it all to myself (head over to her site for the recipe!!)
In the end, my love of spice and appetizers won out and I decided to make her cranberry jalapeño salsa.
Cranberry Jalapeño Salsa Cream Cheese Appetizer
This cranberry jalapeño salsa cream cheese appetizer recipe is going to be one of your new favorites because of how easy it is to make. It reminded me of my baked goat cheese cranberry appetizer that is super popular for Thanksgiving. But, it’s a no-cook recipe. You can’t go wrong with that.
Start by making the salsa. Basically, throw everything but the cream cheese in a food processor and wait until it is well blended. Then remove most of the salsa (set it aside!) except for about 1/4 cup. Add softened cream cheese and pulse until it is well combined.
Use a spatula to put the cream cheese in the center of a large plate. Here I get a little messy and use my hands to mold it into a circular shape. Then spoon the cranberry jalapeño salsa all around the cream cheese and voila! The perfect Thanksgiving appetizer.
- 12 ounces fresh cranberries, rinsed
- 1 bunch cilantro leaves
- 2 jalapeños, seeded and roughly diced
- 1 medium orange, juiced
- 1 lime, juiced
- 1/2 cup honey
- pinch kosher salt
- 8 ounces cream cheese
In a food processor, add all ingredients except the cream cheese and pulse until well combined. Remove most of the cranberry jalapeño salsa from the food processor, leaving 1/4 cup. Add the cream cheese and pulse until combined.
In the middle of a large plate, spread the cream cheese mixture. Spoon the cranberry jalapeño salsa around the cream cheese. Serve with chips.
Amount Per Serving:Calories: 193 Total Fat: 10g Saturated Fat: 5g Cholesterol: 31mg Sodium: 123mg Fiber: 3g Sugar: 22g Protein: 2g
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