Cranberry Salsa Cream Cheese Holiday Appetizer
Warm cream cheese topped with tart jalapeno cranberry salsa makes a bright, creamy dip for scooping with crisp chips or vegetables.
Prep 5 min · Cook 4 min · Total 9 min · Makes 8 servings
Ingredients
- Low-carb lavash or flour tortillas
- 8 oz. package reduced-fat cream cheese
- Olive oil
- Trina's Low-Sugar Fresh Cranberry Salsa with Cilantro, Lime, and Jalapeno
Directions
- Heat the oven to 400F/200C. Mist a baking sheet and a crockery baking dish with olive oil.
- Slice the lavash or tortillas into triangles, then spread them out on the oiled baking sheet in one layer. You may need 2 baking sheets.
- Set the unwrapped block of cream cheese in the prepared baking dish.
- Transfer the baking sheets and the cream cheese to the oven. Bake only until the chips have crisped and taken on a little color, and the cream cheese has begun to soften.
- The chips should take 4-5 minutes, while the cream cheese will need about 10 minutes. Watch the chips closely, because they can go from golden to too dark fast. If you are skipping the homemade chips, soften the block of cream cheese in the microwave on high for 3-4 minutes instead.
- For serving, cover the warm cream cheese with a generous spoonful of the cranberry salsa and offer it with pita chips, tortilla chips, celery sticks, or jicama slices for scooping.