Bible Lesson #5: The Three C's - Cranberries, Cream Cheese, & Crackers

As before mentioned, being in my quasi-college/adult stage allows for a lot of raised eyebrows and skepticism among the next generation adults of my family when I ask these four little words going into a family party - "What can I bring/make?" Sometimes, it is nice to not have to worry about appeasing the masses (or my family) with some food item that those raised eyebrows are ready to pounce on. However, I've been feeling quite saucy and daring lately and decided to just bring a dish without being asked. Courageous or stupidity? That's still out for debate. However, this time consequently ended in a successful venture, or experiment would probably be a more appropriate word... phew.

Cranberry Salsa Dip:

Ingredients:
1   12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
dash salt
2   8 oz packages cream cheese

Directions:

1. Put your cranberries in a food processor.
(blender doesn't work well, use the processor or
chop yourself)
2. Chop up your green onion, cilantro, and jalapeno
pepper into small pieces.
3. Add all ingredients (but the cream cheese and
the wheat thins) into a bowl. Mix them all together,
cover and store in the fridge for at least 4 hours.
The sugar needs some time to soak in to the
cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream
cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you
can.
6. Pour your cranberry mixture over the cream
cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz
Crackers or Tortilla Chips.