Cranberry Jalapeño Dip
(Courtesy: Penny Jacques)
½ block cream cheese, softened (4 oz)
½ cup sour cream
½ diced small jalapeño pepper, minced
Put cranberry sauce in a colander and shake to remove as much jelly as possible, leaving just the sweetened cranberries.
Mix cranberries with cream cheese, sour cream and jalapeno pepper. Refrigerate for several hours to allow flavors to blend.
Refrigerate leftovers for up to 5 days.
10 servings (2 tbls), 71 calories per serving