Prep 15 mins
Cook 0 mins
A delightful combination of sweet and salty when served with crackers.
- 8 ounces cream cheese
- 1⁄2 cup sour cream
- 2 tablespoons honey
- 1⁄4 teaspoon cinnamon
- 1 (16 ounce) canwhole cranberry sauce
- 1⁄3 cup toasted slivered almonds (optional)
- Mix softened cream cheese, sour cream, honey and cinnamon until smooth. Spread on serving plate.
- Stir cranberry sauce until spreading consistency and spread over cream cheese mixture.
- Sprinkle with almonds if desired.
- Refrigerate 2-3 hours.
- Serve with crackers. I use Ritz.
I thought this was just ok. I mixed it in my food processor because I couldn't find my hand mixer, and it got pretty liquidy. Perhaps it would have achieved more stars if I had not pulverized it in the food processer. I put homemade cranberry sauce on top as recommended by another reviewer. The whole thing was a bit too sweet for me.
Absolutely & without a doubt, this is a great & wonderful spread, but then, I do love cranberries! So easy to make & an delight to have on the table! I look forward to making this, maybe mixed with my own cranberry sauce recipe, but however it's done, I'll have it out for guests to enjoy the next time I host one of my monthly meetings! A keeper recipe, for sure! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
This dip was fantastic at a party I had. I made it with Cranberry Sauce instead of canned cranberry sauce and served with Ritz and 5-seed crackers. I thought this was better with the Ritz, but several of my guests couldn't get enough of it with the seeded crackers. This is a great dip to make in the fall and was very easy. I couldn't get all the tiny lumps of cream cheese beaten out (I used a whisk because my beaters were dirty) but it was totally unnoticeable once I put the cranberry sauce over the top. This recipe even passed the "picky 5-year old" test! Thanks for posting this recipe!