1 package (8 ounces) cream cheese, softened
½ cup sour cream
2 Tablespoons honey
¼ teaspoon ground cinnamon
1 can (16 ounces) whole-berry cranberry sauce
1/3 cup slivered almonds, toasted
Assorted crackers (We like Wheat thins or Rice crackers)
In a small mixing bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth.
Spread onto a serving dish or plate.
In a bowl, stir cranberry sauce until it reaches spreading consistency; spread over cream cheese mixture.
Sprinkle with almonds. (Toasted is so much better. Spread them on a cookie sheet and bake at 350 degrees until they are light tan- 10-15 minutes. Watch them closely, they will burn easily.)
Cover and refrigerate for 2-3 hours. Serve with crackers.
Recipe from Taste of Home Magazine December 10, 2001
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