Prep Time: 10 min Total Time: 10 min Makes 2-1/2 cups dip or 20 servings, 2 Tbsp. salsa and 16 WHEAT THINS each.
What You Need
1 navel orange 1 can (14 oz.) whole berry cranberry sauce 1/2 cup EACH finely chopped green and red bell peppers 1 tsp. finely chopped fresh jalapeño peppers 1 tsp. lime zest 1/2 tsp. ground cinnamon 4 green onions, thinly sliced, divided WHEAT THINS Original Snacks
Grate enough peel off orange to measure 1 tsp. zest. Remove and discard remaining peel from orange, then section orange. (See tip.)
Chop orange sections; place in medium bowl. Add cranberry sauce, peppers, lime zest, cinnamon, orange zest and 1/4 cup onions. Use fork to break cranberry sauce into small pieces while blending with other ingredients.
Spoon salsa into serving bowl; sprinkle with remaining onions. Serve with WHEAT THINS.
Variation Serve with WHEAT THINS Big Snacks instead of the WHEAT THINS Original Snacks. Makes 20 servings, 2 Tbsp. salsa and 11 Big Snacks each.
How to Section or Supreme an Orange Cut both ends off orange with paring knife. Place orange, cut side down, on cutting board. Use even downward strokes of knife to cut peel off orange, following rounded shape of orange. Discard peel. Cut off any remaining white pith. Cut between the membranes of each orange section to remove the orange pieces.
Special Extra For more heat, prepare using 2 tsp. finely chopped jalapeño peppers.
Special Extra Garnish with additional orange slices.
Nutrition Information Per Serving: 180 calories, 5g total fat, 1g saturated fat, 0mg cholesterol, 250mg sodium, 32g carbohydrate, 2g dietary fiber, 13g sugars, 2g protein