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Creamy Cranberry Dip Recipe

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You can use a variety of salty crackers to scoop up helpings of this slightly sweet cranberry dip. The recipe yields a lot so it's great for large gatherings.—Joy McQuaid, Darlington, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons honey
  • 2 teaspoons ground cinnamon
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 cup sliced almonds, toasted
  • Assorted crackers

Nutritional Facts

1/4 cup (calculated without crackers) equals 158 calories, 10 g fat (5 g saturated fat), 26 mg cholesterol, 53 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth. Spread into a shallow bowl or 9-in. pie plate. Top with cranberry sauce. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds. Serve with crackers. Yield: 4 cups.
To Make Ahead: Prepare the dip up to 2 days ahead. Sprinkle with almonds and let stand at room temperature for 30 minutes before serving.
Originally published as Creamy Cranberry Dip in Taste of Home Christmas Annual Annual 2010, p13

Nutritional Facts

1/4 cup (calculated without crackers) equals 158 calories, 10 g fat (5 g saturated fat), 26 mg cholesterol, 53 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein.

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