Cranberry Chipotle Spread

"From "Crazy for Chipotle" by Lynne Nusom. It's best if it sits in the fridge for at least an hour."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
15mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Put the cranberries, orange peel, and nuts in a food processor and pulse rapidly four or five times until coarsely chopped.
  • Add the chipotle, cilantro, and cream cheese and blend until smooth.
  • Spoon into a bowl, cover with plastic wrap, and refrigerate until ready to serve.
  • Serve with good crackers, French bread, or Mexican pan tostado.

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Reviews

  1. I was very intrigued by this recipe since it contains a lot of my favorite flavors in a curious mix. After the first *very tart* bite, I was sure I had done something wrong but after double-checking the recipe I verified that I had made just as written. I stirred in a teaspoon of Splenda to subdue the tartness somewhat and that did help. Since it was not a popular item among my guests, I plan to tweak the leftovers by adding some finely chopped dried, sweetened cranberries. This should give my taste buds the sweet/tart/hot flavors they were expecting. Thanks for sharing the recipe!
     
  2. This needs more than 5 stars! Very good. I used walnuts and an extra chipotle (we like it spicy!) I am making a double batch for Thanksgiving buffet. Very good with whole wheat pita chips.
     
  3. I was intrigued by this recipe but nary a cranberry in sight...so...I used dried apricots. Delicious! I did make my own chile in adobo (or kind of) by using my last dehydrated chipotle cooked in a spicy, oniony tomato sauce. Very unusual spread - both sweet and savoury, with a pleasant crunch from the nuts. We are enjoying it on water crackers.
     
  4. Enjoyed at first bite you get a nice tang and creaminess then kicks in the heat! I skipped the cilantro.
     
  5. I love cranberries so had to give this a try. Used walnuts and very little of the chipotle chile in adobe. Refrigerated overnight and enjoyed this spread on a bagel.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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