Looking beyond Thanksgiving I see a long weekend of football, from pro to college ball, this is a time when I need to have at the ready some football food. You know what I am talking about, don’t you? Nachos, popcorn, dip, dip, and more dip. Sure there are plenty of Thanksgiving leftovers but one must have the football food. My friend Rindy at Kitchen Klique makes a great layered bean dip that uses raspberry jelly but I wanted to change it up a bit to fit in with the Thanksgiving theme and substituted cranberry sauce for the raspberry jelly. I used Trader Joe’s Cranberry Orange Sauce from their fresh food case. It is delicious, that is if you are a citrus person. Their version of cranberry sauce is refreshing and really pops with every bite of turkey and stuffing. Give it a go.
First off let me tell you how I like to “make” salsa when I don’t have time to make salsa. I like fresh salsa but it doesn’t stick together so it can be difficult to scoop up. I like TJ’s Fire Roasted jarred salsa, so I combine the two to get the best of both worlds. I get the freshness of the fresh made salsa with the thickness of the jarred version for perfect and delicious salsa every time. Be sure to drain the fresh salsa well before mixing with the jarred salsa.
Top the beans with 1 cup salsa mixed with 1/4 cup cranberry sauce or cranberry relish as I have seen it sometimes labeled when it is fresh and not canned. Top the salsa with one cup shredded Mexican Blend cheese. Bake in 350° oven for 20 minutes or until mixture is melted and bubbly.
Tomorrow in BRK: The best Taco Soup, perfect for post Thanksgiving-I-don’t-want-to-cook-another-blessed-thing!