Cranberry Salsa Dip

3 c. fresh cranberries (one 12oz. pkg) ¼ c. cilantro, minced
4 green onions, minced (1/2 c.) 2 Tbsp. ginger, finely grated
1 small jalapeno pepper, seeded 2 Tbsp. lemon juice
and minced (1 Tbsp.) 1 (8 oz.) pkg. low-fat or fat-free
¼ c. sugar cream cheese
¼ c. Splenda

Rinse, drain, and pick over cranberries, discarding all that are soft and/or bruised. Place in food processor and pulse until finely chopped, but not mushy (or chop by hand). Transfer to medium-sized bowl. Stir in green onions, jalapeno peppers, sugar, cilantro, ginger, and lemon juice. Cover and refrigerate 4 hours or more, to allow flavors to develop. For appetizer, pour salsa over cream cheese and place crackers or toasted breads around it. You can also serve with meat or chicken.

Makes 2 cups.