Cranberry-Jalapeno Salsa and Cream Cheese with Pita Chips

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 Be the first to rate
Prep Time 20 minutes
Level Easy
Print
Print Recipe
  • Ingredients
  • Instructions
  • 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
  1. Preheat Oven to 425°F
  2. Thaw cranberries
  3. Cut pita bread into triangle pieces spray and sprinkle with sea salt. Let bake for 5-10 minutes. Allow pita chips to cool.
  4. Chop jalapeno and green onion and set aside. Combine cranberries, jalapeno, and green onion in the food processor and pulse for 3 seconds.
  5. 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.
  6. Pour salsa over cream cheese and serve with pita chips for dipping
  • 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
  1. Preheat Oven to 425°F
  2. Thaw cranberries
  3. Cut pita bread into triangle pieces spray and sprinkle with sea salt. Let bake for 5-10 minutes. Allow pita chips to cool.
  4. Chop jalapeno and green onion and set aside. Combine cranberries, jalapeno, and green onion in the food processor and pulse for 3 seconds.
  5. 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.
  6. Pour salsa over cream cheese and serve with pita chips for dipping