For as long as I can remember my family has had the same foods, at the same place, and at the same time. It might sound boring to some but we love the comfort of it.
Every year my Thanksgiving food item is making homemade noodles. I inherited this job when my grandma was no longer able to make them. I was fortune enough to get a couple days with her by myself for her to teach me how to make them. I honestly still to this day picture her hands showing me what to do. This makes this huge task not so bad.
Every year I would always try to bring something a little different. When you know you are going to eat a bunch of delicious food this is the perfect time to try new recipes. If they are a flop… it’s no big deal when it’s amongst so much goodness. Sometimes it was a dessert and sometimes it was an appetizer. Nothing was ever really worth writing about or sharing until I came across this addicting appetizer.
Cranberry Pico Dip
- 12 oz bag of fresh cranberries uncooked
- 1/4 cup green onions
- 1-2 Jjalapeños depending on your love for spice
- 2 tbsp fresh chopped cilantro
- 3/4 cup White Sugar
- 1 tbsp Lemon Juice
- 1/8 tsp salt
- 2 pkgs Cream cheese
- -Use your hand food chopper to chop cranberries. (Side note- the first year I made this I didn’t have a chopper so I hand cut each cranberry. Crazy, yes! Worth it, yes)DO NOT USE A FOOD PROCESSOR! Toss in a bowl
- -chop green onions, jalapeños, cilantro, and add to the bowl.
- -add in the sugar, salt, and lemon juice.
- -stir it all up until it is good and combined.
- -cover the bowl and let it refrigerate overnight so the sugar combines with the ingredients.
- -soften your cream cheese blocks and then whip it with your mixer.
- -spread your cream cheese mixer in a dish. I prefer a 9×9 dish but really whatever you have will work.
- Top with the Cranberry Pico. (I use a slotted soon so i don’t have as much of the syrup but you will want some of it).