Tart cranberries, sweet honey, apples, and walnuts team up for this delicious dip and spread mix. Great served with bagels, apple or pear slices, whole wheat crackers or sweet cookies, and carrot or celery sticks. Our Cranberry Walnut Dip Mix is versatile and amazing as a cake or as the most unbelievable chicken salad recipe as well--seriously, you have to try it! No MSG No Added Salt Gluten-Free Wheat-Free Contains: nuts Made in Michigan Recipes: Easy Cranberry Walnut Stuffing Ingredients: 1 packet Cranberry & Walnut Dip Mix 1 carton (6 oz. size) chicken, -or- turkey -or- pork flavored stuffing 2 cups chicken or vegetable broth (may substitute water) 1/4 cup (1/2 stick) butter or margarine Directions: In a medium saucepan heat broth (or water) to a boil. Add butter and packet of Cranberry & Walnut Dip Mix, stir to mix. Place lid on pan and simmer on low for 5 minutes. Add stuffing mix and stir mix completely. Remove from heat, cover and let stand for 5 minutes, Fluff with a fork and serve. If mixture appears to dry add a small amount of water to moisten. *you may substitute Cranberry Orange Dip Mix, Honey Apple Pecan Dip Mix, Mom's Apple Pie Dip Mix in the stuffing recipe. Savory Cranberry Walnut Cheese Spread Ingredients Needed: 1/4 cup hot water 1 packet Cranberry & Walnut Dip Mix (dry) 1 cup (8 oz.) cream cheese 1 cup (8 oz.) sour cream 1 cup shredded sharp white cheddar cheese 1 cup Monterey jack cheese 1/4 cup onion, diced Preheat oven to 350°. Combine hot water and Cranberry & Walnut Dip Mix in a small bowl. Set aside for 10 minutes. Meanwhile, combine sour cream, cheeses, and onion in a greased baking dish. Add Cranberry & Walnut Dip Mix and stir again to combine. Bake for 30-40 minutes or until cheeses have melted and are lightly brown. Serve with wheat crackers, bread slices, or pita chips. Cranberry Walnut Cheeseball 1 package Cranberry & Walnut Dip Mix 1/8 cup hot water 16 oz. (2 packages) cream cheese (softened) Chopped or ground nuts (optional) Directions: Add 1/8 cup hot water to Cranberry & Walnut Dip Mix, stir with fork, let set 15 min. Use two 8 oz blocks of cream cheese softened (microwave cream cheese in a covered dish - sheet of paper towel works best - at 30 second intervals until cream cheese is very soft and smooth, use a spatula to smooth out) add mix. Mix well. Line a small bowl with Saran/plastic wrap with excess over edges of bowl. Place cranberry walnut mixture in bowl, pack down with spatula, smooth top. Fold plastic wrap over top. Refrigerate overnight or at least 6 hours. Remove bowl from refrigerator, with plastic wrap in place, flip mixture out and shape into ball shape. Remove plastic wrap. May roll in chopped or ground walnuts, Graham cracker crumbs, or ground vanilla wafers. Serve with apple slices, celery sticks, wheat thins, Graham cracker sticks, vanilla wafers or animal crackers. VARIATION: Use a small can (8 oz) of WELL drained crushed pineapple in it's own juice. Colander works best to drain pineapple in. Omit water, stir mix into drained crushed pineapple, let set 15 minutes. Proceed with recipe. Cranberry Walnut Chicken Salad Ingredients: Cranberry & Walnut Dip Mix, prepared (with 1 cup of sour cream and 8 oz. cream cheese) 2 cups of cooked, cubed chicken (may use canned chunk chicken breast) 1 (20 oz.) can of pineapple tidbits or crushed pineapple, drained 1 cup chopped celery 1/4 cup chopped onion Directions: Make Cranberry & Walnut Dip Mix according to directions. Mix in drained pineapple. Fold in 2 cups of cooked cubed chicken, celery and onion. If mixture is too thick, you may thin with mayonnaise (use real mayonnaise, not salad dressing such as Miracle Whip®). Allow to chill overnight or a minimum of 6 hours. Tastes great served on mini-croissants or on honey wheat cocktail bread by Rubschlager® (usually found in deli section).
