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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
  • Wheat Free
  • Vegetarian

 

 

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.

 

  • 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 Bread Pudding

    Ingredients: 

  • 1 packet Cranberrry and Walnut Dip Mix
  • 1/2 cup hot water
  • 5 cups cubed stale bread (Italian, dinner rolls, etc.)
  • 2 cups milk
  • 1-1/4 cups white sugar
  • 5 large eggs, beaten
  • 1 tsp. pure vanilla extract
  • Topping:

  • 1 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 cup walnuts, chopped (optional)
  • Directions:

    Mix packet of Cranberry and Walnut Dip Mix and hot water with fork. Let set for 15 minutes. Preheat oven to 350°. Grease a 13x9-inch baking pan. Evenly spread bread pieces in the pan. In a bowl, mix together Cranberry and Walnut Dip Mix, white sugar, eggs, milk, and vanilla in a large bowl. Pour this mixture on top of bread pieces in pan and allow to soak. Mix together brown sugar, butter and (optional) walnuts. Sprinkle over top. Bake for 40 to 45 minutes, or until set. Remove from oven and serve with whipped topping, ice cream, or plain. 

    May also be made in a slow cooker! 

 

 

  • 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).

 

  • Cranberry Swiss Cheese Bake

Ingredients:

  • 1 packet Cranberry Walnut Dip Mix
  • 8 oz. can crushed pineapple, drained
  • 16 oz. cream cheese, softened
  • 1-1/2 cups (6 oz.) shredded Swiss cheese

Directions:

Preheat oven to 375°. Mix all ingredients together. Place in an ungreased pie or quiche dish. Bake 15 minutes or until lightly browned on top. Serve with apples, pears, and wheat crackers.

 

 

 

 

Cranberry Walnut Dip Mix

SKU: FD-5A (Cranberrywalnut)
$7.99Price
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