The creamy lemon garlic aioli on the side adds the perfect bright and tangy finish. Perfect for a weeknight dinner, appetizer platter, or even a light summer lunch.

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Equipment You’ll Need

• Large mixing bowl
• Sharp knife and cutting board
• Sheet pan
• Large skillet
• Small bowl for the aioli
• Measuring cups and spoons
• Spatula

Ingredients

For the Shrimp Cakes

• 1 lb shrimp, peeled (deveined, patted dry and diced small)
• 1 egg (large, organic)
• 1 bunch green onions (1 small bunch, finely diced)
• 1 red bell pepper (finely diced)
• 1 shallot (diced)
• Zest of 1 lemon
• 1 tbsp lemon juice (fresh)
• 1 cup almond flour
• 3 tbsp cilantro (fresh chopped)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp sriracha
• 1/2 cup mozzarella (freshly grated)
• 2 to 3 tbsp avocado oil for cooking

For the Lemon Garlic Aioli

• 1/2 cup mayonnaise (avocado oil based is healthiest!)
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp garlic (minced)

How To Make Them

1. In a large mixing bowl, combine the diced shrimp, egg, green onions, red bell pepper, shallot, lemon zest, lemon juice, almond flour, cilantro, salt, pepper, smoked paprika, sriracha, and grated mozzarella. Mix until combined
2. Stir the mixture well until everything is evenly incorporated and the ingredients hold together.
3. Form the shrimp cakes. Shape the mixture into about 15 shrimp cakes. Place them on a sheet pan in a single layer.
4. Transfer the pan to the refrigerator for at least 30 minutes. If you are short on time, place them in the freezer for about 20 minutes. This helps the cakes firm up so they hold their shape while cooking.
5. Add 2 to 3 tablespoons of avocado oil to a large skillet and heat over medium heat.
6. Once the oil is hot, add the shrimp cakes to the skillet. Cook for 3 to 4 minutes per side until golden brown and cooked through.
7. Make the lemon garlic aioli. In a small bowl, mix together the mayonnaise, lemon zest, lemon juice, and minced garlic until smooth and creamy.
8. Serve the crispy shrimp cakes warm with the lemon garlic aioli on the side for dipping.

Dietary Information

These shrimp cakes are naturally gluten free thanks to the almond flour, and they are also low carb. They fit well into keto and grain free eating styles. If you prefer dairy free, you can simply omit the mozzarella or replace it with a dairy free shredded cheese alternative.

Tips or Variations

• Dice the shrimp finely so the cakes hold together well while cooking.
• If the mixture feels too wet, add an extra tablespoon of almond flour.
• For extra crispiness, chill the cakes longer before cooking.
• You can bake the shrimp cakes at 400°F for about 12 to 15 minutes if you prefer a lighter cooking method.

Follow Me On Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

FAQ’s

Can I use frozen shrimp?
Yes. Just make sure the shrimp are fully thawed and patted very dry before chopping.

How do I store leftover shrimp cakes?
Store them in an airtight container in the refrigerator for up to three days.

Can I freeze shrimp cakes?
Yes. Freeze the uncooked cakes on a sheet pan first, then transfer them to a freezer bag. Cook them directly from frozen or thaw overnight in the refrigerator.

How do I reheat them?
Reheat in a skillet over medium heat or in a 350°F oven for about 8 minutes until warmed through.

The post Crispy Shrimp Cakes With Lemon Garlic Aioli appeared first on Cooking Katie Lady.

One of my favorite things about this loaf is what it does not contain. There are no nonsense ingredients or preservatives here. Most store bought sourdough bread is made with inflammatory oils, preservatives, and refined sugars. Sourdough supports gut health, while the store bought versions often do the exact opposite. Take a look at the ingredient labels next time you are at the grocery store and you will be shocked. True sourdough should only list flour, water, and salt.

And whatever you do, do not be intimidated by making sourdough. I have broken this recipe down step by step and I am always happy to help if you have questions. You can send me a DM on Instagram or drop a question in my Substack subscriber chat. Sourdough really is easy to make. The key is patience and trusting the process.

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Something important to keep in mind about sourdough is that there is no one size fits all approach. Depending on where you live, you may need to adjust the amount of hydration in your dough. Bulk fermentation will also vary based on your climate and the temperature of your home. Do not worry though. I share tips throughout this recipe to help guide you every step of the way.

Equipment You’ll Need

• Large mixing bowl
• Dough whisk or wooden spoon
• Kitchen scale
• Clean tea towel or bowl cover
• Banneton basket
• Parchment paper or silicone baking mat
• Bread lame or sharp knife
• Dutch oven with lid

Why You Should Be Eating Sourdough

• Easy to Digest – The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
• Lower Glycemic Index – Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
• Better for Gluten Sensitivity – The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
• Provides Healthy Bacteria – Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
• Made with 3 Simple Ingredients – Unlike store bought breads, real sourdough contains only 3 clean ingredients. Flour, water, and salt. And when you make it from scratch there are no preservatives or nasty oils!!!
• Macros & Nutrients – Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not crazy high in calories either.
• Sustainable – Another reason why I love making my homemade sourdough from scratch is because it is better for the environment/more sustainable! I try to reduce my paper & plastic use as much as possible. I store my bread directly in my Dutch oven with the lid on my counter!

You Can Now Purchase My Personal Sourdough Starter

My personal, well established sourdough starter is available to purchase here! Buying a starter will speed up the process significantly, and guarantee that you will have a strong starter for an amazing loaf!

How to Make Sourdough Starter from Scratch

Learn how to make a sourdough starter from scratch here or consider purchasing my personal well-established starter here to speed up the process!

What Your Starter Should Look Like When It Is Ready

Your sourdough starter is ready for use when it has doubled in size, or slightly more, and looks bubbly with a domed top. This usually takes 5-8 hours, depending on the temp of your kitchen. I just like to feed mine before bed so I can make bread first thing in the morning.

Once the top begins to flatten out, that is a sign your starter is starting to fall and may be past its peak. I like to mark the level of my starter with a rubber band right after feeding so I can easily track how much it has risen.

If you want to be extra sure your starter is ready, you can do the float test. Drop a small spoonful of starter into a bowl of water. If it floats, it is ready to use. If it sinks, give it a bit more time to continue fermenting.

Steps For Feeding Your Starter Before Making Your First Loaf

1. If your starter has been stored in the fridge, let it get to room temperature.
2. In a mason jar, combine 150 grams of starter (discard any extra starter you have left. Save your discard in a separate jar in the fridge for discard recipes!), 100 grams of warm filtered water (80-85 degrees F), and 150 grams of organic bread flour.
3. Mix until you have a thick paste and the flour is fully incorporated.
4. Gently place the lid on top (don’t press it all the way down/screw it on) and let it sit overnight on the counter, or until doubled in size and nice and bubbly.

How to Care for your Starter

Caring for a sourdough starter is akin to looking after a child hehe; it requires attention & care to thrive. If you’re away from home, you can have someone “babysit” your starter or you can dehydrate it for preservation. Typically, a starter stored in the fridge needs feeding every 7-10 days, whereas one kept at room temperature requires daily feeding. For convenience and manageable growth, refrigeration is recommended unless daily sourdough recipes are planned.

Honey Oat Sourdough Bread Ingredients

• 500 g bread flour (organic)
• 150 g active sourdough starter
• 330 g water (Do NOT use reverse osmosis or distilled water. It lacks the beneficial bacteria needed to grow.)
• 15 g sea salt (I use Celtic sea salt)
• 100 g honey (raw, unfiltered)
• 90 g oats, (plus more for topping)

How To Make Honey Oat Sourdough Bread

1. In a large mixing bowl, whisk together the water, sourdough starter, and honey until fully dissolved.
2. Add the bread flour and oats, then mix until a shaggy dough forms. You can mix by hand, with a dough whisk, or in a stand mixer fitted with a dough hook attachment. Cover the bowl with a clean tea towel and let the dough rest for 1 hour.
3. Sprinkle the salt evenly over the dough. Perform your first set of stretch and folds by grabbing one side of the dough, stretching it upward, then folding it back over itself. Rotate the bowl and repeat until you have completed four folds. Cover and rest for 1 hour.
4. Repeat the stretch and fold process two more times, resting the dough for 1 hour between each set. You will complete a total of three sets.
5. After the third set, cover the bowl and allow the dough to bulk ferment for 3 to 7 hours, depending on the temperature of your kitchen. The dough is ready when it has nearly doubled, shows bubbles on the surface, and feels airy and slightly tacky without sticking to your fingers.
6. Lightly flour your work surface and prepare your banneton basket with flour and a sprinkle of oats. Turn the dough out and gently stretch it into a rectangle. Fold the long sides inward toward the center, then roll it into a log and pinch the seams closed.
7. Create surface tension by gently cupping the dough and pulling it toward you in a slight candy cane motion. Lightly damp the top and sprinkle with oats.
8. Place the dough seam side up into the banneton. Cover and refrigerate overnight for cold fermentation.
9. Preheat your oven to 450°F with the Dutch oven inside for 45 minutes.
10. Turn the dough out onto parchment or a baking mat, score the top, and carefully transfer it into the hot Dutch oven.
11. Bake covered for 20 minutes. Remove the lid and bake for another 25 to 30 minutes until the crust is deeply golden brown. Wait 1 hour before slicing.

Sourdough Essential Tools

Here are the essential tools you should get to make sourdough!

Sourdough Starter Kit

A kit like this from Amazon is great to get your basic essential tools!

Purchase Now

Dutch Oven

To bake your bread in. This is the exact one I have. You don’t need a fancy Le Cruset or anything!

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Silicone Bread Sling

Optional, but I try to be as sustainable as possible and love this sling! Or you can use parchment paper.

Purchase Now

Large Mason Jar

For your sourdough starter

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Scale

A handy dandy scale for measuring! Grams are more accurate than cups when it comes to baking things like bread and they are super cheap.

Purchase Now

KitchenAid Mixer

You don’t have to have one, but it sure makes it easy when you are initially mixing your dough. If you don’t have one or it’s out of your price range you can mix your dough by hand with the dough whisk that comes in a sourdough starter kit.

Purchase Now

What Are Some Tips for Successful Sourdough Baking?

Embarking on the journey of sourdough baking can be both rewarding and challenging. To help you achieve delicious results, here are some essential tips:

Keep a Baking Journal

Starting a new baking hobby? Document your first few bakings to learn your kitchen and dough!

• Kitchen Environment: Record the temperature of your kitchen each time you bake.
• Dough Rising Time: Note how long the dough takes to rise under different conditions.

This information can guide adjustments for consistent, better outcomes. Remember, warmer kitchens accelerate the fermentation process, while cooler ones slow it down.

Use an Active Sourdough Starter

Timing is everything with sourdough. Ensure your starter is recently fed and visibly bubbly before using it to mix your dough. If it begins to deflate, give it another feeding to re-energize it for baking.

Precision is Key: Use a Kitchen Scale

For precision in baking, a kitchen scale is your best tool. It guarantees accurate measurements for your sourdough ingredients.

How Do You Know When Bulk Fermentation is Complete?

Bulk fermentation is complete when your dough has almost doubled in size, has air bubbles, is smooth, and not too sticky. These are signs that the fermentation process has developed the gluten structure properly.

How To Store Leftovers

I just leave my leftovers in my Dutch oven with the lid on my counter! You could use a bread box if you’d prefer as well. You can also freeze any leftovers if you can not finish the entire loaf in enough time.

Troubleshooting Common Sourdough Baking Issues

Sourdough baking can be a rewarding but sometimes challenging experience at first. Here’s how you can address some frequent issues.

Over-Proofing Concerns

Recognizing Over-Proofed Dough: When dough becomes sticky and resistant to shaping, it’s likely over-proofed. This often happens in warm kitchens. Keep an eye on your kitchen temperature, and adjust the fermentation time for future bakes to prevent this.

Flavor and Texture Adjustments

Excessive Sourness: A sour flavor can result from infrequent starter feedings, which increase lactic acid build-up. For a milder taste, feed the starter more regularly before baking.

Hard Crust Issues: If the bottom crust is too thick, it’s often due to the Dutch oven sitting too close to the heat source. Position a pizza stone or baking sheet on a lower rack to act as a heat buffer. Extending the covered period to 30 minutes, combined with a shorter uncovered time of 20 minutes, helps retain moisture for a softer crust.

Rise and Baking Problems

Lack of Oven Spring: If your sourdough doesn’t rise well, the starter might lack strength, or the dough might not have been shaped properly before the final proof. Strengthen your starter by feeding it consistently, and ensure you form a tight dough shape before its final rest. You can purchase my personal sourdough starter on Etsy if you are needing a well established one.

Benefits of Adding Salt After the First Hour

Delaying the salt is a small step that makes a big difference in both dough handling and final texture.

Improved Gluten Development
Salt tightens gluten when added early. Waiting allows the gluten to develop more naturally, resulting in a softer, more extensible dough.

Enhanced Flavor Complexity
Giving enzymes time to work before adding salt encourages better flavor development. Salt can slightly slow enzymatic activity, so delaying it helps deepen the final taste of the bread.

Easier Mixing and Stretch and Folds
Dough can feel tighter and stickier when salt is added too early. Incorporating it after the first rest makes the dough easier to handle and helps the salt distribute more evenly during stretch and folds.

Dietary Information

This honey oat sourdough loaf is vegetarian and dairy free. It does contain gluten and honey, so it is not vegan. For dietary adjustments, you can experiment with alternative flours, but hydration and structure may need tweaking.

Tips or Variations

• Use rolled oats for a softer texture or soak them briefly if they are very thick.
• Slightly warming the honey makes it easier to mix evenly into the dough.
• For extra flavor, try brushing the loaf with water and adding oats right before baking.
• Store at room temperature for up to 3 days or freeze sliced for longer storage.

Serving Suggestions

• Toasted with butter or honey butter
• As sandwich bread for sweet or savory fillings
• Served alongside soups, stews, or cozy meals

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Why You’ll Love This Recipe

• It tastes just like the restaurant version, but fresher and creamier
• Roasted garlic, jalapeños, and onion add deep, bold flavor
• Simple ingredients with big payoff
• Perfect for dipping, spreading, or dolloping on bowls and wraps
• Easy to prep ahead for parties and gatherings

Equipment You’ll Need

• Oven
• Small sheet pan
• Aluminum foil
• Food processor
• Sharp knife and cutting board
• Mixing bowl
• Spoon or spatula

Ingredients

• 1 whole bulb garlic
• 2 jalapeños
• 1/2 yellow onion
• 1 tbsp olive oil (for roasting)
• 2 blocks feta cheese
• 2 tbsp Greek yogurt (plain, nonfat)
• 1/4 cup olive oil (organic extra virgin)
• 1 lemon (zest of 1 lemon)
• 1/2 lemon (juice of 1/2 lemon)
• Salt and black pepper (to taste)

How To Make It

1. Preheat your oven to 400°F.
2. Slice the top off the garlic bulb, drizzle with olive oil, wrap tightly in foil, and place on a small sheet pan lined with foil.
3. Halve the jalapeños (remove as many seeds as you’d like) and cut the yellow onion into large chunks. Arrange them on a foil lined sheet pan, drizzle with olive oil, and season lightly with salt.
4. Roast everything together. After 20 minutes, remove the jalapeños. After 25 minutes, remove the onion. Let cool slightly, then dice.
5. After 30 minutes, remove the garlic from the oven and allow it to cool before squeezing out the cloves.
6. In a large food processor, add the feta, 1/4 cup olive oil, roasted garlic cloves, lemon juice & zest, salt, and pepper. Blend until smooth and creamy.
7. Transfer the mixture to a bowl and stir in the Greek yogurt, diced jalapeño, and onion.
8. Chill for 30 minutes to let the flavors come together, then serve.

Dietary Information

This dip is naturally gluten free and vegetarian. It’s also low carb and keto friendly. For a lighter option, you can use low fat Greek yogurt or slightly reduce the olive oil.

Serving Suggestions

Serve with pita chips, crackers, or fresh veggies like cucumbers and bell peppers. This dip is also amazing spread onto wraps, sandwiches, or added to grain bowls for extra flavor.

Tips or Variations

• Leave some jalapeño seeds for extra heat.
• Blend everything together if you prefer a smoother, fully whipped texture.
• If the dip thickens too much in the fridge, stir in a drizzle of olive oil before serving.
• Store in an airtight container in the refrigerator for up to four days.

Fun Fact

Roasting garlic mellows its sharp bite and brings out a naturally sweet, nutty flavor that makes this dip extra craveable.

FAQ’s

Can I make this ahead of time?
Yes. This dip is even better after chilling and can be made one day in advance.

Is this dip spicy?
It has a mild to medium heat. Adjust by using fewer jalapeños or removing the seeds.

Can I use crumbled feta instead of blocks?
Yes, but block feta creates the creamiest texture.

How long does it last in the fridge?
Up to four days when stored properly in an airtight container.

Time & Yield

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 8-10 servings

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Equipment You’ll Need

• Baking sheet
• Parchment paper
• Small mixing bowl
• Butter knife or small spoon
• Measuring cups and spoons

Why You’ll Love This Recipe:

This appetizer checks every box. It is sweet, salty, creamy, and crispy all in one bite, which makes it almost impossible to stop at just one. The ingredients are simple and easy to find, but the end result feels elevated and special enough for any holiday gathering.

These bacon wrapped dates are also incredibly easy to prepare ahead of time, which makes them perfect for busy entertaining. You can assemble them earlier in the day and bake them right before guests arrive. Plus, the goat cheese and cream cheese swap lets you customize the flavor depending on who you are serving.

Whether you are hosting a holiday party, bringing a dish to share, or just looking for a crowd pleasing appetizer, this recipe is always a guaranteed hit.

Ingredients

• 5 oz goat cheese (or cream cheese)
• 24 Medjool dates (pitted)
• 12 slices bacon (cut in half)
• 1/3 cup honey (organic, raw, unfiltered)
• 2 tbsp chopped fresh rosemary
• 1/2 tsp cayenne pepper (or red pepper flakes)
• 1/4 tsp cinnamon
• 1/4 tsp sea salt

How To Make Them

Serving Suggestions

Serve these dates warm on a platter as part of a holiday appetizer spread. They pair well with sparkling wine, festive cocktails, or a simple red wine. These are perfect alongside a charcuterie board or cheese tray.

Tips or Variations

• Use cream cheese instead of goat cheese for a milder flavor.
• Add chopped pecans or walnuts inside the dates for extra crunch.
• For extra crispy bacon, place the dates on a wire rack over the baking sheet.
• Assemble the dates up to one day in advance and bake just before serving.

Dietary Information

This recipe is naturally gluten free. It is not vegetarian due to the bacon, but you can make a vegetarian version by omitting the bacon and baking the stuffed dates until warmed through. To make it dairy free, use a dairy free cream cheese alternative.

Fun Fact

Medjool dates are known for their rich caramel like sweetness, which makes them ideal for pairing with salty and savory ingredients like bacon and cheese.

FAQ’s

Can these be made ahead of time?
Yes. Assemble them up to one day in advance, cover, and refrigerate. Bake just before serving.

Can I use turkey bacon?
Yes, but turkey bacon may not crisp as much and may need extra time in the oven.

How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days.

How do I reheat them?
Reheat in a 350°F oven for about 8 to 10 minutes until warmed through.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Time and Yield

Prep Time 15 minutes
Cook Time 25 to 30 minutes
Total Time About 45 minutes
Servings 24 stuffed dates

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Equipment You’ll Need

• Baking sheet
• Parchment paper
• Three shallow bowls
• Whisk
• Medium mixing bowl
• Tongs or clean hands

Why You’ll Love This Salsa:

This cranberry salsa tastes festive and refreshing, with a balance of sweet, spicy, and citrusy flavors that wake up any holiday spread. The texture is crisp and vibrant rather than mushy. It’s easy to make ahead, always gets compliments, and feels a little more special than the usual party dips. Plus, it takes just minutes to prepare but looks like something you spent hours crafting.

Ingredients

• 2 tbsp flour
• 1 egg
• 1 cup breadcrumbs (I like Kooshy sourdough breadcrumbs as a cleaner option. You can also use almond flour if gluten free)
• 2 tsp parsley
• 2 tsp Italian seasoning
• 1 tbsp basil
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 12 mozzarella sticks, cut in half
• Marinara sauce, ranch, or favorite dip for serving

How To Make Them

Tips or Variations

• Freezing is key for keeping the cheese inside while baking.
• Add red pepper flakes to the coating for a little heat.
• Reheat leftovers in the oven or air fryer to keep them crispy.

Serving Suggestions

Serve with warm marinara sauce, ranch dressing, or a garlic yogurt dip. These pair well with wings, sliders, veggie trays, or a fresh green salad for parties.

Serving Suggestions

Serve with warm marinara sauce, ranch dressing, or a garlic yogurt dip. These pair well with wings, sliders, veggie trays, or a fresh green salad for parties.

Fun Fact

Mozzarella’s high moisture content is what gives you that classic cheese pull, but it also means it melts quickly. Freezing before baking helps control that melt.

FAQ’s

Can I make these ahead of time?
Yes. You can bread and freeze them up to two days in advance, then bake just before serving.

Why do my mozzarella sticks leak cheese?
They likely were not frozen long enough or the oven temperature was too low. A hot oven and fully frozen sticks help prevent leaking.

Can I air fry these?
Yes. Air fry at 390°F for about 5 to 7 minutes, flipping halfway through.

What dips work best?
Classic marinara is always a favorite, but ranch, garlic aioli, or spicy mayo are great options too.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Equipment You’ll Need

• Food processor
• Mixing bowl
• Spatula
• Serving platter or cheese board

Why You’ll Love This Salsa:

This cranberry salsa tastes festive and refreshing, with a balance of sweet, spicy, and citrusy flavors that wake up any holiday spread. The texture is crisp and vibrant rather than mushy. It’s easy to make ahead, always gets compliments, and feels a little more special than the usual party dips. Plus, it takes just minutes to prepare but looks like something you spent hours crafting.

Ingredients

• 12 ounces cranberries
• 2 to 3 green onions (diced)
• 2 jalapeños (diced finely)
• 1 large handful cilantro (chopped)
• 2 tablespoons ginger (minced)
• 1/2 lemon (juiced)
• 1/2 cup monk fruit (granulated)
• 8 ounces cream cheese (softened)

How To Make It

How To Store Leftovers

You can store your leftovers in an airtight container in the refrigerator for 4-5 days since this salsa is made with all fresh ingredients with no preservatives!

My Go-To Chips

When it comes to chips, I am super picky about the crunch and flavor. My absolute favorite brands to pair with this salsa are MASA and Siete. MASA chips have that bold, authentic corn flavor with the perfect crisp. Siete’s chips are light, a lot thinner than MASA and grain-free.

Dietary Information

Naturally gluten free and refined sugar free when made with monk fruit. To make it dairy free, use a plant based cream cheese alternative.

Tips or Variations

• Add chopped apple or pear for gentle sweetness and texture.
• Try lime juice instead of lemon for a different citrus note.
• Keep the jalapeño seeds for more heat or add a pinch of crushed red pepper.
• Store salsa (without the cream cheese) in the refrigerator for up to three days.

Fun Fact

Cranberries are one of North America’s few native fruits, which makes them especially fitting for Thanksgiving and winter celebrations.

FAQ’s

Can I make this ahead?
Yes, but it is best same day (1-3 hours prior to serving). Prepare the salsa a day in advance and assemble with cream cheese just before serving.

Can I use frozen cranberries?
You can use frozen cranberries if you thaw and dry them very well.

Can I substitute the monk fruit?
Regular sugar or coconut sugar will work, though flavor and sweetness may vary.

How long does it keep?
Refrigerate leftovers and enjoy within two to three days. Store salsa and cream cheese separately when possible.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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