Cranberry, Rosemary & Pecan Dip

adapted from Cheeky Kitchen

8 ounces Neufchatel cheese or cream cheese
1/4-1/2 cup plain Greek Yogurt (depending on how thick you want it)
1/2 – 1 tsp garlic powder
1/3 cup dried cranberries, finely chopped
2 tablespoons fresh rosemary, finely chopped
1/4 cup toasted pecans, chopped

  1. Combine the Neufchatel cheese, Greek yogurt and garlic until smooth. Add the cranberries and rosemary.
  2. Serve immediately or cover and store in fridge up to overnight – the flavor gets better over time.
  3. Sprinkle pecans over dip just before serving.
  • You can substitute 1 clove garlic, very finely chopped for the garlic powder. This was in the original recipe, but I used garlic powder so that I did not have any chunks of garlic.
  • You can mix the nuts in if you like, but I leave them until the end so that they stay crunchier.
  • You can used untoasted nuts, but toasting them for a few minutes in a skillet adds a lot of flavor.
  • The recipe was originally designed to be served with Kettle Chips, but I have only tried it with crackers. I have used Ritz and another unseasoned cracker. If I remember to buy some Kettle Chips, I will try that next time.

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