Holiday yumminess....

I always appreciate getting a new recipe to spice up the hum drum of what I make day to day - year to year. But even better is when the recipe has been tried out and I know it's a good one. So, I'm passing this one along to you. My sister law wowed us at Thanksgiving with this appetizer and it was a hit last night at a Christmas Party that I took this dish to.
(photo is not mine - courtesy of whatscookingamerica.net)


Cranberry Salsa
1 (12 oz) bag fresh cranberries
4 small green onions, finely chopped
1/2 C sugar
1/4 C fresh cilantro, finely chopped - I put this in the food processor to chop it tiny
2 Tbsp. fresh ginger, finely grated
2 Tbsp. Lemon juice
1 (8 oz) pkg. cream cheese
1 box Wheat Thins


Rinse, drain, and pick over cranberries, discarding all that are bad or bruised. Place them in the food processor and pulse them until finely chopped but not mushy.

In a large bowl, mix in green onions, sugar, cilantro, ginger, lemon juice.
Cover and refrigerate for 4 or so hours.

Serve over the cream cheese block and eat with Wheat thins