Cranberry Cheesecake Dip
Cranberry Cheesecake Dip is wonderful to make during the holiday season. Sweet and creamy cheesecake layer topped with cranberries. Serve the dip with ginger cookies for a holiday hit!
- 1 8 oz cream cheese, softened
- 1 8 oz frozen whipped topping, thawed
- 3/4 cup powdered sugar
- 1/2 tsp vanilla
- 1 1/2 cups cranberries
- 1/3 cup water
- 2 tbls cornstarch
- 3/4 cup sugar
Using a large saucepan, add cranberries, water, cornstarch and sugar. Bring to a boil and simmer for 10 minutes.
Remove from heat and chill in the refrigerator.
In a large bowl, cream together cream cheese, thawed frozen whipped topping, powdered sugar and vanilla until combined and creamy.
Place cream cheese mixture in a bowl or pie dish. Top with cooled cranberry topping. Serve with gingersnaps, crackers or butter cookies.
Calories: 140kcal | Carbohydrates: 35g | Sodium: 2mg | Potassium: 15mg | Sugar: 30g | Vitamin A: 10IU | Vitamin C: 2.5mg | Calcium: 1mg | Iron: 0.1mg