Sweet & Savory Spiced Cranberry Dip

Ingredients:

8 ounces Tofutti Better Than Cream Cheese

3/4 cup whole fresh cranberries, divided

1/4 cup dried cranberries

1 large green onion, cut into two-inch pieces after trimming off root end

2 large cloves garlic, minced

1-inch piece jalapeno or other chili, seeded and cut into 4 pieces

1 tablespoon maple syrup

1 tablespoon fresh rosemary leaves

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1/4 teaspoon pumpkin pie spice

1/4 teaspoon dried sage

Garnishes: chopped fresh cranberries and pistachios, sprig fresh rosemary, and/or thinly sliced green onion

Accompaniments: sliced cucumbers and/or crackers

Directions:

Best made several hours ahead or night before.

Place all ingredients, except 1/4 cup fresh cranberries, in bowl of food processor and pulse until all ingredients are minced and well combined. Scrape down sides of bowl as needed.

Add remaining 1/4 cup fresh cranberries, and pulse just a few times until nice pinkish-red slightly larger chunks are dispersed through mixture.

Cover and refrigerate several hours or overnight.

Serve garnished with a few chopped cranberries and pistachios, a sprig fresh rosemary, sliced green onions, etc. accompanied by crackers or sliced cucumbers.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.