Appetizers|Snacks|Spreads, Dips & Sauces|Vegetarian
Cranberry-Jalapeno Salsa and Cream Cheese with Pita Chips
- 1 package frozen cranberries (Thawed)
- 2 packages pita bread
- 1 Tbsp olive oil
- 1 tsp sea salt
- 1 green jalapeno pepper
- 1 green onion
- 1/2 cup sugar
- 1/2 lemon
- 1/4 orange
- 3 leaves mint
- 16 ounces cream cheese
Preheat Oven to 425°F
Cut pita bread into triangle pieces spray and sprinkle with sea salt. Let bake for 5-10 minutes. Allow pita chips to cool.
Chop jalapeno and green onion and set aside. Combine cranberries, jalapeno, and green onion in the food processor and pulse for 3 seconds.
Add sugar, lemon juice/zest, orange juice/zest, and mint leaves in the food processor and pulse for another 3 seconds. Avoid over processing in order to get a chunky texture.
Pour salsa over cream cheese and serve with pita chips for dipping