The Well Dressed Kitchen

Sides

Festive 5-Minute Cranberry Salsa

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Cranberry Salsa is made from fresh cranberries, served over cream cheese and makes the most amazing Holiday Dip. The salsa is tart from the cranberry, balanced out with sweetness from honey yet full of heat from jalapeño. You will serve this every year, guaranteed! 

Cranberry Salsa

Best Time of Year To Use Fresh Cranberries

This is the best time of year to cook with fresh cranberries. These beautiful little bits of tartness are only in stores for a limited time so stock up now. The bright, Cranberry color is absolutely gorgeous, I had to find a way to use them in a quick and easy Holiday recipe!

Cranberry Salsa

This salsa recipe is really quick and easy and there is no cooking involved!

All you do is combine all ingredients in food processor: Cranberries, Diced Green Onion, Diced Jalapeño (without the seeds or leave the seeds in for more heat), Cilantro, Lime Juice, Honey and a pinch of Salt. Pulse until well combined like the picture below. Then scoop out on top of a block of cream cheese and serve with crackers. You can use any crackers you like. I used a variety of crackers of different shapes and sizes.

Cranberry Salsa

If you like a lot of heat, keep the seeds in the jalapeño. When I am serving at a party I leave out the seeds because not everyone likes spicy. I allow my salsa to chill in the refrigerator a few hours before serving allowing the flavors to develop. If you don’t have the time you can still serve immediately and it’s so yummy.

Cranberry Salsa
 
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This Cranberry Salsa is made from fresh cranberries, served over cream cheese and makes the most amazing Holiday Dip. The salsa is tart from the cranberry, balanced out with sweetness from the honey yet full of heat from the jalapeños. You will serve this every year, guaranteed!
Ingredients
  • 12 oz fresh cranberries, rinsed
  • 4 green onions, diced
  • 1 jalapeño, minced (seeds removed)
  • ¼ cup cilantro leaves
  • 1 lime, juice of
  • ¼ cup honey
  • pinch of salt
Instructions
  1. In a food processer or blender, place cranberries, green onions, jalapeños, cilantro leaves, lime juice, honey and salt and pulse until finely chopped. Taste and add more honey depending how tart your cranberries taste.
  2. Cover with plastic wrap and put in refrigerator for a few hours before serving allowing the flavors to develop.
  3. Serve cranberry salsa alone or over cream cheese with crackers.

Cranberry Salsa

More Holiday Appetizers:

Sweet Potato Bites

Sweet Potato Bites + Goat Cheese, Cranberry, and Pecan

Tomato Pesto Crostini

Tomato + Pesto Crostini 

Shop Products I used in this recipe:

I can’t wait for the day I have a huge Food Processor, but for now my Cuisinart does the trick and I am really impressed with it. It’s reasonably priced and easy to use. Click here or on the picture below for the link:

What is your favorite Holiday Appetizer!? I would love to see your pictures. Please let me know by leaving a comment below and share a picture on Instagram or Facebook with the hashtag #thewelldressedkitchen.

THANK YOU FOR FOLLOWING ALONG! XOXO, REBECCA ROSATI @ THE WELL DRESSED KITCHEN! 💗

Two-Minute Guacamole

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Only a few weeks left of summer and I am still eating Guacamole everyday! Guacamole is intended to be simple and this recipe is just that. You will never go back to store bought guacamole… 

Easy Guacamole

HOW TO DETERMINE IF AVOCADO IS RIPE:

It’s difficult to determine if an avocado is ripe. It took some research and a lot of frustrating days waiting for my avocado to be ready to eat. I am here to help and save you from mushy avocado and days of waiting… Stay away from avocados that are bruised or already turning dark brown in color.

THERE ARE TWO INDICATORS OF RIPENESS: COLOR AND FEEL 

Pick avocados that have a purplish almost black hue. Test the feel by placing the avocado in the palm of your hand and gently squeeze without applying pressure from your fingertips. If the avocado feels firm to gentle its ripe and ready to eat. If buying avocados in advance get unripe (hard and greenish color), unbruised avocados up to a week in advance and let them ripen on the counter. Once they are ripe, refrigerate them to stop the ripening process. And there you go… you are now a pro at buying avocados.

Easy Guacamole

Two-Minute Guacamole
 
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Ingredients
  • 3 ripe avocados
  • 1 lime, juice of
  • 2 tbsp cliantro, finely chopped
  • 1 tsp salt
Instructions
  1. Scoop the avocado into a bowl. Coarsely mash it with a fork. Stir in the lime juice, cilantro, and salt. Serve with tortilla chips.
  2. Make Ahead: Press plastic wrap firmly against the surface of the guacamole and refrigerate overnight.

For my Easy Homemade Guacamole recipe with all the fixins… tomato, garlic, onion… CLICK HERE!!

The Best Guacamole

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

TRY MORE AVOCADO RECIPES:

Simple Avocado Toast

Breakfast Avocado Egg Bake

Avocado Caprese Toast + Balsamic Drizzle

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

ARUGULA SALAD + LEMON VINAIGRETTE DRESSING

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Arugula Salad with a light Lemon Vinaigrette Dressing makes the perfect side for just about any dish. ARUGULA SALAD WITH A LEMON VINAIGRETTE DRESSING

Arugula and herb salad with a lemon vinaigrette dressing is the perfect pairing to just about any meal. In a large bowl, toss together the arugula, spinach, basil, or whatever fresh herbs and greens you have on hand. In a medium bowl, whisk together 1/3 cup olive oil and juice of a lemon; season with salt and pepper, to taste. Toss the dressing with the greens and top with goat cheese, feta, or shaved parmesan.

Why I LOVE This Recipe:

  1. Olive Oil Base – Healthy Fat!!! Not all fats are created equal, there are good fats and there are bad fats. Olive oil, without a question, is a GOOD FAT!! It’s high in monounsaturated fat, or the heart-healthy fat. Studies have also shown it can hep boost brain power!
  2. Keeping it Simple – There is really no need to stress because I like to keep things simple and then share with all of you. If you are intimidated by making your own Salad Dressing, this recipe is the perfect beginners recipe.
  3. Presentable For Guests – Only takes minutes to throw together and your guests will be impressed.
  4. Store in Refrigerator for up to 5 days – Homemade dressing may not last as long, but it is healthier and stays fresh for a reasonable amount of time when stored properly. Store the dressing in a glass jar, cover with a tight lid, and refrigerate your dressing. Glass jars are ideal for storing liquid items. Unlike plastic containers, they are nonporous, so they will not absorb the dressing. It’s canning season and mason jars are everywhere so go pick some up today!

LEMON VINAIGRETTE DRESSING

This salad pairs so well with My Grilled Watermelon Recipe. Serve on the side or top the watermelon with the salad mixture.


ARUGULA + LEMON VINAIGRETTE DRESSING
 
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Arugula and herb salad with a lemon vinaigrette dressing is the perfect pairing to just about any meal.
Ingredients
  • 4 cups fresh Arugula
  • ⅓ cup Olive Oil
  • Juice of Lemon
  • Salt and Pepper, to taste
Instructions
  1. In a large bowl, toss together the arugula, spinach, basil, or whatever fresh herbs and greens you have on hand.
  2. In a medium bowl, whisk together olive oil and juice of a lemon; season with salt and pepper, to taste.
  3. Toss the dressing with the greens and top with goat cheese, feta, or shaved parmesan.

Lemon Vinaigrette

THANK YOU FOR FOLLOWING ALONG!

XOXO, REBECCA ROSATI @THE WELL DRESSED KITCHEN 💗