Ingredients:

  • 12 oz fresh cranberries
  • 3 tbsp honey
  • 1 tbsp fresh orange zest
  • 2 tbsp fresh orange juice
  • 1/4 cup fresh cilantro, finely chopped
  • 2 green onions, thinly sliced
  • 1 small jalapeño, seeded and minced
  • 8 oz Neufchâtel cheese, softened
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions:

  1. Combine the 12 oz cranberries, 3 tbsp honey, and 2 tbsp orange juice in a small saucepan over medium heat.
  2. Cook for about 10-12 minutes, stirring occasionally, until the berries shatter and form a thick, glossy sauce.
  3. Remove from heat and stir in the 1 tbsp orange zest.
  4. Once the sauce is lukewarm, stir in the chopped cilantro, sliced green onions, and minced jalapeño.
  5. In a medium bowl, combine the 8 oz softened Neufchâtel, 1/2 cup Greek yogurt, salt, and pepper.
  6. Use a mixer to beat the cheese mixture for 3 minutes until it looks velvety and holds soft peaks.
  7. Use a spatula to smooth the cheese mixture into a shallow serving bowl or onto a platter.
  8. Carefully spoon the cooled cranberry salsa over the top, leaving a small border of white cheese visible.
  9. Let the dip sit in the fridge for at least 30 minutes. This allows the flavors to mingle and the base to firm up.
  10. Bring to the table with sturdy crackers or toasted baguette slices that can handle the weight of the dip.