I feel like I blinked and missed Halloween and Thanksgiving. Anyone else? This is the first year I haven’t made a Thanksgiving dinner in almost 5 years and it felt very strange. Do you ever take years off from family traditions? For so many years our only real tradition was working which is probably why I cling to our current traditions as hard as I do. Since we participated in a friendsgiving-style pot luck this year I knew I had to make at least two items that were staples for Carver and I. One of those is an apple crumble pie and the other being a cranberry salsa.
I first had cranberry salsa before I met Carver. It was served at some event that I went to with my mom or maybe she had it and shared the recipe with me for some party – who knows. The point is it was delicious and totally unique. When I first had it it was served over a block of cream cheese with crackers for dipping. When Chobani contacted me a couple weeks ago this was the first recipe I thought of that could use some yogurt. As we are knee-deep in the holiday season and the weekends are full of happy hours and dinner parties everyone needs a go-to pot luck dish. Something super easy and tasty and of course a dish that will be appreciated and fawned over – this is that… promise. Also, the whole thing is done in a food processor and you can make it a day ahead which makes it even better for this time of year.
- 8 ounces reduced-fat cream cheese, room temperature
- 1 cup plain nonfat Chobani yogurt
- ½ cup goat cheese
- 1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
- ¼ cup minced green onions
- 2 small jalapeno chile peppers, cored, seeded, and minced
- ½ cup granulated sugar
- ¼ cup fresh cilantro leaves, minced
- 2 tablespoons finely-grated fresh ginger
- 2 tablespoons fresh-squeezed lemon juice
- In the bowl of a food processor combine the yogurt, cream cheese and goat cheese. Whirl around until thickened and well-combined. Transfer to a serving dish and wrap tightly with plastic wrap. Refrigerate for at least 1 hour before serving to allow to firm up.
- Rinse out the food processor before beginning the salsa.
- In the bowl of the (now clean) food processor, combine all remaining ingredients. Whirl around until well-combined and all ingredients are similar size. Taste the mixture for seasoning - it should be slightly spicy and slightly sweet. Adjust as desired.
- Transfer salsa to a medium bowl and wrap tightly with plastic wrap. Let refrigerate until ready to serve.
- When ready to serve pour the cranberry salsa over top of the yogurt-cheese mixture and serve with crackers, baguette slices or vegetable slices.