- 1 cup (8 ounces) vanilla yogurt
- 1/2 cup chopped pecans
- 1/2 cup cranberry-orange sauce
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Assorted fresh fruit
- In a bowl, combine the first five ingredients. Cover and refrigerate for at least 1 hour. Serve with fruit. Refrigerate leftovers. Yield: 1-1/3 cups.
Originally published as Cran-Orange Fruit Dip in Country Woman Christmas Annual 2007, p30
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