The Cranberry Cream Cheese Dip

The Cranberry Cream Cheese Dip

12 oz bag of fresh cranberries, chopped (Pampered Chef chopper is the way to go here)

½ or so of a green pepper, chopped

4-5 green onion, chopped

8 oz can crushed pineapple, drain juice

6-8 branches cilantro, chopped

¼-1/2 cup sugar

¼-1/2 teaspoon salt

8 oz cream cheese, softened

1 box of Wheat Thin Crackers (we use a generic reduced fat one)

Mix together everything but the cream cheese. Give flavors a little time to blend (at least one hour). This keeps for several days in the refrigerator. Doubles well.

Spread the softened cream cheese on a plate or platter and dump the rest on top. Use Wheat Thins or other solid cracker (or tortilla chip for the gluten impaired) so you can scoop up the cream cheese with the dip.

Cook’s Note: This dip has a beautiful presentation and sounds really gross but it is simply AMAZING. A party for your mouth AND super good for you too!!!!!

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PrayerPoints by Liz

PrayerPoints is Lenten project and a chronicle of God working on my heart and mind. It is always a process. Sometimes fun but sometimes hard. I am American born with Hungarian blood. I make plenty of mistakes but I am forgiven. Each day is an adventure.

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