Floating Olive Branch
Zesty Cranberry Jalapeño Dip

Serves 6-8 


2 cups frozen cranberries, thawed and drained 

1/4 cup granulated sugar 

2 fresh scallions, chopped 

1 jalapeño, seeded and minced 

1/4 cup fresh cilantro, chopped 

2 Tbs. Cranberry Pear Fruit Vinegar

Fleur de sel, to taste 

2 (8 oz) packages cream cheese, softened

Pita chip for dipping 


Place cranberries and sugar in a large bowl. Using a potato masher or fork, firmly press on the cranberries, causing them to burst and break up slightly. Add the scallions, jalapeño, cilantro, and vinegar to the bowl and stir to combine. Cover and refrigerate for 30 minutes. 

Place softened cream cheese on a serving platter or bowl and spread out in an even layer. Season the cranberry mixture to taste with salt and spoon on top of the cream cheese. Serve with pita chips on the side for dipping.