Prep Time: 20 mins | Total Time: 20 mins | Yield: 2 Blocks of Cream Cheese
This delicious dip was introduced to me by my dear friend, Abby. I am so glad that I decided to give it a try because I never would have tasted the best dip to go with crackers and pretzels. I’m telling you; this recipe is a must-try! Feel free to add more ingredients to this very simple set of ingredients. I hope you all love and appreciate it. Have a blessed day, friends. Enjoy!
1 pkg, 12 ounces, frozen whole cranberries (no sugar added), thawed
1 c white sugar
1 c apricot preserves or jam
1/2 c water
1 c chopped pecans
2 bricks, 8 ounces, cream cheese, softened
buttery crackers or pretzel chips for serving
fresh mint to garnish, optional
Step 1: In a large saucepan, add the cranberries, preserves, water, and sugar.
Step 2: Place the saucepan on the stove and turn the heat to medium-high.
Step 3: Allow the mixture to boil and bubble.
Step 4: Boil for another 5 minutes while stirring from time to time until the sauce darkens and the cranberries begin to pop.
Step 5: Remove the saucepan from the heat and add in the pecans. Stir until well mixed.
Step 6: Allow the mixture to cool at room temperature.
Step 7: Once cooled, put the pan inside the fridge to chill.
Step 8: Create a divot in the middle of the cream cheese by pressing a spoon.
Step 9: Top the cream cheese with the mixture.
Step 10: Serve Cranberry Cream Cheese Dip with pretzel chips or crackers. Enjoy!
This recipe makes two blocks of appetizers.
Amount Per Serving: CALORIES: 424 | TOTAL FAT: 24g | SATURATED FAT: 10g | TRANS FAT: 0g | UNSATURATED FAT: 12g | CHOLESTEROL: 46mg | SODIUM: 196mg | CARBOHYDRATES: 53g | FIBER: 3g | SUGAR: 39g | PROTEIN: 5g
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