Cranberry Fruit Dip
Cranberry Fruit Dip turns leftover homemade cranberry sauce into a fluffy holiday appetizer with cream cheese and real whipped cream.
Servings: 8 servings
Ingredients
- 1 cup heavy cream
- 4 ounces cream cheese softened
- 1 cup confectioners sugar
- 1/2 cup cranberry sauce homemade or store-bought whole berry, not jellied
Instructions
- Beat the heavy cream until it holds soft peaks, not stiff ones. Set it aside.
- In another bowl, beat the softened cream cheese by itself until it's really fluffy. Scrape down the sides of the bowl.
- Beat the confectioners sugar into the cream cheese until it's smooth.
- Add the whipped cream and mix well until it's one smooth mixture.
- Gently fold in the cranberry sauce with a spatula. Spoon the dip into a bowl and serve it with fruit.
Notes
Make ahead: make it up to 1 day ahead and keep it covered in the fridge. If it settles, whip it for a few seconds to fluff it up again.
Leftovers: keep covered in the fridge and eat within 1 day. Don't leave it out for more than 2 hours.
Freezing: not recommended.
Cranberry sauce: homemade is best. If you buy it, use whole berry cranberry sauce, not jellied.
Nutrition
Calories: 236kcal | Carbohydrates: 23g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 62mg | Potassium: 46mg | Fiber: 1g | Sugar: 22g | Vitamin A: 635IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
