Easy Recipes for Your July 4th Pitch-In: Crackers, Chili Spread, Chive Potato Salad – WISH-TV | Indianapolis News | Indiana weather



Simple snacks and sides like this are perfect for potlucks and summer pitch-ins! Jolene Ketzenberger from Eat Drink Indy and The Signature Table joined us today with recipes to try for your next one.

Fire crackers


  • 2 cups of olive oil
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of black pepper
  • 4 tbsp (about 2 packages) ranch dressing mix
  • 3 tablespoons crushed red pepper flakes
  • 16 oz box of saline (4 pouches)


  • Using a large resealable gallon bag, pour in olive oil, seasonings and spices. Close the bag and knead to combine the ingredients well.
  • Open the 4 cracker pouches and place them in the bag, reseal and gently invert the bag several times to coat the crackers with the spice blend. The more you do this, the better the coating.
  • Let the bag sit overnight.
  • Remove crackers and place them on two baking sheets. Bake at 250 degrees for about 15 minutes.

Adapted from southliving.com

Pimento Cheese (Makes about 2 cups)

  • 1 jar (4 oz.) Diced chilli, drained
  • 1 1/2 cups of mayonnaise
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon finely grated yellow onion
  • 1/4 teaspoon cayenne pepper
  • 1 block (8 oz.) Extra-old yellow Cheddar cheese, finely grated
  • 1 block (8 oz.) Sharp yellow Cheddar cheese, grated Combine chili, mayonnaise, Worcestershire, onion and cayenne pepper in large bowl.
  • Stir cheeses into chili mixture until well blended. Store covered in the refrigerator for up to 1 week.

Adapted from southliving.com

Potato salad with chives (for 4 to 6 people)


  • 2 pounds of new potatoes or small red skins
  • 1/2 cup chopped fresh chives
  • 1/3 cup olive oil
  • 2 tablespoons of white wine vinegar
  • 1 teaspoon of Dijon mustard
  • Kosher salt and black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley


  • Simmer the potatoes in salted water until just tender; run under cold water to cool.
  • Cut into halves or quarters.
  • Puree the chives, olive oil, white wine vinegar, Dijon mustard, kosher salt and black pepper in a blender until smooth.
  • Add the sauce and the flat-leaf parsley to the potatoes and mix.

Adapted from countryliving.com

To learn more about Jolene, visit:




Instagram @joleneketzenberger



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