4-6 medium Jalapeños (depending on size and how spicy you want it - I typically use 4 and leave the seeds from one of them in the mixture)
1 Tbsp. lemon juice
1/8 tsp. salt
1 cup sugar
16 oz Whipped* cream cheese
Directions
Combine the chopped cranberries, green onions, and jalapeños in a bowl. Add in sugar, salt, and lemon juice and mix well. Refrigerator overnight.
Stir mixture together really well then strain out the liquid.
Spread whipped cream cheese into a 9x13 dish (or a dish of your choosing) then pour cranberry mixture over top and refrigerate until you’re ready to serve.
Best served with your favorite kind of crackers.
*using whipped cream cheese makes a huge difference with this recipe. It’s much easier to spread than regular cream cheese.
