Fruit and Nut Dip with Cinnamon Glazed WHEAT THINS

Planning a fall party? This delicious creamy fruit and nut dip served with crunchy cinnamon and pepita topped crackers is sure to be a popular appetizer.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

1 pkg. (8.5 oz.) WHEAT THINS Original Snacks
½ cup pepitas (pumpkin seeds), divided
2 Tbsp. butter, melted
3 Tbsp. brown sugar, divided
1 tsp. ground cinnamon, divided
6 oz. (3/4 of 8-oz. pkg.) Neufchatel cheese, softened
⅓ cup light sour cream
1 Tbsp. orange zest
3 Tbsp. EACH chopped dried apricots and dried cranberries
3 Tbsp. chopped pecans

Nutrition factsNutrition information

Recipe Tips

Heat oven to 375°F.

Toss WHEAT THINS with 1/4 cup pepitas in large bowl. Mix butter, 2 Tbsp. brown sugar and 1/2 tsp. cinnamon until blended. Drizzle over WHEAT THINS mixture; toss to evenly coat WHEAT THINS mixture with butter mixture.

Cover rimmed baking sheet with foil; spray with cooking spray. Spread WHEAT THINS mixture evenly onto prepared baking sheet, arranging pepitas on top of WHEAT THINS.

Bake 8 to 10 min. or until lightly toasted; cool completely.

Meanwhile, mix Neufchatel cheese, sour cream and orange zest with remaining sugar and 1/4 tsp. cinnamon in medium bowl until blended. Add fruit, nuts and remaining pepitas; mix well. Sprinkle with remaining cinnamon.

Refrigerate 1 hr.

Serve with WHEAT THINS mixture.