The best cranberry avocado dip you'll every have. This recipe will have you freezing all of your cranberries for easy access all year long.
Back during our first stint at Stanford, I invited a bunch of ladies over to our tiny apartment for a Christmas party. Everyone brought a dessert or appetizer to share, and boy am I glad.
My friend, Mary, brought the most amazing salsa. I’m pretty sure it was the only thing I actually ate that night. I thought I had died and gone to avocado heaven. It hit the spot. Lucky for me, and you, I asked her for the recipe. I have been making this for close to 11 years now, and it never disappoints.
I’ve put it on tacos. I’ve put it on chips. I’ve eaten it on a spoon. And I’ve probably put it on a crostini as well.
Cranberries can be a weird ingredient to find when it isn’t Thanksgiving. So over the years, I have learned to buy extra cranberries once they hit the shelves. Then I store them in the freezer to use over the next year. Unfortunately, avocados and cranberries aren’t ripe in the same season, but having some stored in the freezer is easy and makes me happy when I have them. Once a hankering for this yummy salsa hits, I don’t have to worry about scouring stores for cranberries.
Another great thing about this dip is that it comes together quickly. Not only that, but if you don’t like heat, you can leave out the jalapeno.
If you are looking for other fun appetizers or ways to use cranberries, check out these recipe.
Cranberry Avocado Salsa
- 1 TBS fresh lime juice
- 2 TBS honey
- 1 minced jalapeno, deseeded
- ¼ cup red onion
- 2 ripe avocados, cubed
- ¾ cup frozen cranberries, halved
- 2 TBS fresh cilantro, chopped
- Sea salt and pepper to taste
- In a large bowl, whisk together lime juice, honey, jalapeños, and red onion.
- Slice frozen cranberries in half and dice the avocado. Mix all of the ingredients together in your bowl.
- Season with salt and pepper.
- Serve with tortilla chips.