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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
  • Thaw cranberries
  • 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
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