Cranberry Jalapeño Cream Cheese Dip

 Cranberry Jalapeño Cream Cheese Dip

1 (10 oz.) package frozen cranberries (about 2 1/2 cups)

1 c. sweetened dried cranberries

1/4 c. sugar

1 T. grated orange zest

2 T. fresh orange juice

1/2 tsp. salt

1 large jalapeño

2 (8 oz.) containers whipped cream cheese

Thaw the cranberries while preparing the remaining ingredients.  Zest the orange then squeeze the orange to get the orange juice.  Seed and finely chop the jalapeño.

Put the thawed cranberries, dried cranberries, sugar, orange zest, orange juice, salt and chopped jalapeño in a food processor and process until finely chopped and well-combined.  Transfer to a bowl, cover and chill for at least 2 hours or for up to 1 week.

When ready to serve, spread the whipped cream cheese on a platter and top with the cranberry-jalapeño salsa.

Serve with crackers.