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Fresh Cranberry Salsa Dip

This is an appetizer everyone will be asking for.

Suzy Robertson says this is a holiday recipe everyone should know.

Cranberry Salsa Dip
12-ounce package fresh cranberries
1 granny smith apple, peeled, cored and chopped
1/4 medium red onion, peeled and roughly chopped
1/2 large red pepper, roughly chopped
3/4 cup granulated sugar
1/3 cup no-sugar added applesauce
1 tablespoon fresh lime juice
1/4 cup fresh cilantro
1 jalapeno, seeded and diced (use the seeds if you want more heat)
1/2 teaspoon salt
1/2 teaspoon black pepper
Greek Yogurt Cream cheese (optional for serving)
Crackers or multigrain chips

Combine all the ingredients in a food processor or blender and pulse until combined (and it is the texture you want).

Refrigerate for at least 2 hours to give the flavors a chance to meld. It can be made and refrigerated for up to a week or longer.

Serve with tortilla chips or over cream cheese with Pita chips or Multigrain crackers.

For more from Suzy, visit or her Instagram @foodiegonehealthy.

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