I don’t know about you, but I really love pot-luck/pitch-in type dinners. Usually a pot-luck means a big group of people that you don’t get to see all that often getting together to celebrate something and EATING! And not just eating the same old thing you always eat, but eating all kinds of goodies you never get to or think to make at home for yourself. It’s also the time I get to make my favorite Hash Brown Casserole, but that’s another post for another day.

A potluck is where I learned about this amazing Cranberry Salsa. My good friend brought it to a Christmas party, and to be honest I wasn’t sure about it at first…mostly because I’m not a huge fan of cranberries. But, anytime I’m at a pitch-in, I make sure to try a little bit of everything thing and man am I glad I did! This stuff delicious!

It also makes a great idea for a homemade gift. It’s beautiful bright red and green colors are perfect for the season…just put it in a jar, tie the jar off with ribbon, and gift away!

It’s really easy to make, too! Just dust off the old food processor, and dump in whole cranberries (fresh or frozen), red bell pepper and red onion that’s been cut into chunks, and a granny smith apple that’s been peeled, cored, and chunked. Pulse all of this until it’s very finely chopped, and dump it into a bowl. Mix in the sugar, apple juice, lime zest, cilantro, and chopped jalapenos. You can add more jalapenos if you’re into spicy, but I don’t like a ton of heat myself.  Pop the lid on the bowl and chill until you’re ready to serve (at least 30 minutes, but it gets better the longer it sits).  Serve it with some good, salty tortilla chips…and try not to eat the whole bowl in one sitting.

This post is sponsored by The Glass Barn, but all thoughts and opinions are my own, ya dig?

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Cranberry Salsa

A flavor bomb of sweet, savory, tangy, and spicy, this cranberry is the perfect snack for the holidays!

Course Appetizer

Cuisine American

Keyword cilantro, cranberries, holiday food, salsa, tortilla chips

Prep Time 10 minutes minutes

Servings 8 people

Author Meagan - The Crossroads Cook

Ingredients

• 1 12 oz. Bag Fresh or Frozen Cranberries
• 1 Granny Smith Apple, peeled, cored, and cut
• 1/2 Large Red Bell Pepper, roughly chopped
• 1/2 Medium Red Onion, roughly chopped
• 3/4 Cup Sugar
• 1/3 Cup Apple Juice
• 3 Tbsp Chopped Cilantro
• 2 Tbsp Pickled Jalapenos, Chopped
• 1 tsp Lime Zest

Instructions

• In a food processor, combine cranberries, apple, red bell pepper, and onion and pulse until finely chopped. Transfer to a bowl that can be covered.
• Add the sugar, apple juice, cilantro, jalapenos, and lime zest. Stir to combine.
• Cover and refrigerate for at least 30 minutes to overnight so the flavors can combine. Serve with tortilla chips.

The post Cranberry Salsa appeared first on The Crossroads Cook.

Ya’ll, I love a good party. I really don’t care what the reason is. Celebrating a holiday? Cool! Birthday, game day, graduation, family reunion, Taco Tuesday? Let’s do this! It can literally just be a few loved ones gathering, and I’m all in. Don’t get me wrong, like any good introvert I love (read: need) my alone time, too, but I also really just love celebrating life and being around the people I care about.

The only problem is that when I host a party, or when I go to a pitch-in of some sort, I tend to….overdo….it a little on the food. I can’t help it! I love to cook and bake (I know, I know…it’s shocking. But there it is.), I love sharing the food I make with others, and I love trying out new recipes and seeing if other people like them as much as I do. All this means that I end up spending A LOT of time cooking before pretty much any gathering I attend. I honestly don’t mind, I wouldn’t do it if I did, but it does cause it’s own set of problems. Since punctuality isn’t one of my God given strengths, this tendency to do too much often makes me even later than I usually would have been otherwise. Then there’s the clean-up. So. Many. Dishes.

And then the heavens opened up and this dip came across my radar. My cousin made it for one of our family gatherings, and I learned fast that the stuff is addicting. You know that slogan from the popular chip company, “You can’t eat just one!”? Well, that is definitely the case here. It’s so good that since I started making it I have people constantly requesting I bring it to gatherings. And you won’t believe how easy it is!! You dirty up a mixing bowl and a spoon. That’s it. No measuring, no dicing or chopping, no anything other than opening up the ingredients, dumping them in the bowl, and mixing them up. Then attempting to not eat it all in one sitting. Oh, and don’t let the jalapeno in the title scare you off! I promise it isn’t spicy unless you want it to be!

So, the instructions. Are you ready for this? Here we go: mix all of the ingredients in a bowl. Serve immediately with tortilla chips or refrigerate and serve later. Your choice. If you like things more spicy, add the whole can of jalapenos. If you are like me and like it a little more mild, or are making it for a crowd that you’re not sure about, add less (I usually add about a tablespoon of them and stop at that…using the spoon I’m mixing the dip with so I’m not dirtying up another spoon). And you’re done! Party on!

This post is sponsored by The Glass Barn, Indiana’s Corn and Soybean Growers, but all thoughts and opinions are my own. 

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Corn Jalapeno Ranch Dip

Zesty, flavorful Creamy Corn Jalapeno dip is the perfect dip to make for any tail gate, pot-luck, party...or even just a movie night snack! It's so quick and easy that it is sure to become one of your go-to recipes!

Course Appetizer, Snack

Cuisine American

Keyword Cheese, Corn, Dips, Jalapenos, Ranch, Sour Cream

Prep Time 5 minutes minutes

Servings 12 people

Author Meagan - The Crossroads Cook

Ingredients

• 1 24 oz sour cream
• 2 envelopes ranch dip mix
• 2 cans southwest or fiesta style corn drained
• 1 can diced jalapenos drained
• 2 cups shredded cheese Colby, Mexican Style, or Cheddar

Instructions

• Combine all ingredients in a large mixing bowl. Serve immediately or later with tortilla chips; refrigerate until ready to serve.

Notes

You can adjust the amount of jalapenos to your personal taste; I typically only add a little over a tablespoon.

The post Corn Jalapeno Ranch Dip appeared first on The Crossroads Cook.