Cranberry walnut cinnamon cream cheese dip recipe post is sponsored by Collective Bias, Inc. and its advertiser As is always the case, I will not tell a lie, nor fabricate truths, nor justify things that I don’t believe in, so all opinions are mine alone.
Merry Christmas! Feliz Navidad! Joyeux Noël! No, your eyes aren’t malfunctioning – it’s 89 degrees in the shade and mid-July in Wisconsin, but I am definitely celebrating Christmas.
The weather is gorgeous, but I’m in the mood for a little Bing Crosby and his White Christmas, I’m celebrating like it’s December 25th! Grab your coat and scarf and bundle up, because it’s about to get winter white in here! And because every great Christmas celebration deserves delicious food, I’ve brought you a festive, delicious cream cheese dip recipe.
Oh, and it’s not just a regular dip – it’s low carb, gluten free, and easy to make. I love to make delicious snacks and appetizers during the holidays, but I also like to have fun with my food. In celebration of that, I geeked out this cream cheese dip recipe with adorable, cinnamon graham cracker teddy bears.
Because frolicking in the snow is the way to go, I placed a few of them into a cream cheese “snow drift” and a couple of them are standing on top of giant snow balls. I’m not a stellar artist, but please give me props for my child-like imagination.
Aww, one of those poor bears got buried deep into a cream cheese snow bank. Hang on, little guy, I’ll save you. Oh, and by “save”, I mean I’ll eat your sweet head right off…
When I made Spicy Ranch Burgers a couple of weeks ago, I mentioned Walmart’s rollback prices. Well, I took full advantage of the rollback pricing again when I bought the ingredients for this cream cheese dip. Walmart had Philly cream cheese at a fabulous price, and the graham crackers were on sale, too. Double win!
Some people enjoy huge presentations of food during the holidays, and I think that’s awesome, but I’m pretty laid back. I enjoy making easy appetizers and simple but delicious main courses for holiday entertaining. Making things ahead of time gives me more time to spend with people I care about and less time fussing around in the kitchen.
This cream cheese dip falls into the easy appetizer category perfectly. You can make it a few days before the event if you want to. I adapted the recipe from this one, that I found on the Kraft website.
Kraft’s recipe suggests forming the dip into a ball, covering it with pecans and dried cranberries. I bet that makes an absolutely gorgeous presentation! If you’re going to be playful with the presentation like me, wait until right before serving to place the graham cracker bears into the dip. Otherwise, they get soggy, and trust me, that would not give you yummi eats.
Do you have any fun Christmas in July traditions? Please share them with me in the comments!
I’d love to hear what you think of this cream cheese dip recipe, too!
Cranberry Walnut Cinnamon Cream Cheese Dip Recipe
Rich cream cheese is packed with apples, dried cranberries, walnuts, and cinnamon for a cream cheese dip that will make a beautiful presentation on your holiday table.
- 12 ounces plain cream cheese (I used Philly low fat)
- 1 crisp green or red apple,cored and diced (I used a festive red Envy apple)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- Place cream cheese into a mixing bowl and use a spoon or mixing spatula to soften slightly.
- Add remaining ingredients and stir well to combine.
- Transfer onto a serving platter or into bowls and serve with graham crackers and apple slices.
|Amount Per Serving||As Served|
|Calories 802kcal Calories from fat 570|
|% Daily Value|
|Total Fat 63g||97%|
|Saturated Fat 33g||165%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!