Ingredients
Equipment
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Method
- Rinse the cranberries and pick out any soft ones. Seed the jalapeños for a milder dip, then cut them into chunks. Cut the green onions into 1 inch pieces.
- Add the cranberries, jalapeños, green onions, and cilantro to a food processor and pulse 8 to 10 times, until finely chopped but not pureed.
- Move the mixture to a bowl and stir in the sugar, honey, lime juice, and salt. Cover and refrigerate at least 4 hours, ideally overnight, stirring once if you can.
- Wipe out the food processor. Add the cottage cheese and softened cream cheese and blend 2 to 3 minutes, scraping the sides, until completely smooth and fluffy.
- Spread the whipped base in a shallow serving dish. Stir the cranberry salsa, then spoon it over the base with a slotted spoon so the extra juice stays behind.
- Serve right away with vegetables or crackers, or cover and chill up to 2 hours before serving.
Nutrition
Notes
The overnight rest is the key technique: the sugar and lime pull juice from the cranberries and soften their sharp bite. Drain the salsa with a slotted spoon before topping so the base stays white. Crackers and vegetables for dipping are not included in the nutrition. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.
