Today is the beginning of Thanksgiving week here and we are starting with cranberry cream cheese spread. My favorite holiday is Thanksgiving. I love Autumn season which I think is part of the reason I love it. I also love that you get together with family, have a fabulous meal, and realize all that we are thankful for. There is not costume required or presents. It’s just food and family, which are two of my favorite things. I will have a different part of the Thanksgiving meal each day planned for the week. Here is the schedule.
- Monday (today) – Appetizer
- Tuesday – Turkey and Cranberry Sauce
- Wednesday – Sides
- Thursday – More Sides
- Friday – Rolls
- Saturday – Dessert
In conjunction with Thanksgiving week, I am also participating in a Virtual Progressive Thanksgiving Dinner with some other bloggers. Each day I will let you know who is hosting the dinner so you can check out their part of the meal too. Today is the one day there are two hosts. Shaina from Food for My Family has turkey and Aimee from Simple Bites is doing stuffing. So pop on over to see what else they have to share and inspire you.
Now on to the Thanksgiving appetizer. This one is so simple and can be made ahead of time. Two flavors that I always think of at Thanksgiving time is the flavors of orange and cranberry. This Cranberry Cream Cheese Spread brings those two great flavors together in a festive dip. I found this recipe in my Oct/Nov issue of simple and Delicious. Just mix together the four ingredients and serve it with assorted crackers. It would also be excellent to use at breakfast as a spread on bagels. The orange peel really give this spread and nice, fresh flavor. So simple and so delicious!
Cranberry Cream Cheese Spread
Real Mom Kitchen
- 1 package 8 ounces reduced-fat cream cheese
- ½ cup dried cranberries chopped
- ½ cup chopped dried apricots
- 1 teaspoon grated orange peel
- Assorted crackers
- In a large bowl, mix the cream cheese, cranberries, apricots and orange peel until blended. Chill until serving. Serve with crackers. Yield: 1-1/2 cups.