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Spiced Cranberry Dip

Howdini's picture
The holidays are here again and lots of friends and family are in town. Tracy Metro for the Kraft Kitchens shares great entertaining ideas and delicious recipes for how to host a last minute holiday party. This year you'll be ready when that doorbell rings!
Ingredients
For spiced cranberry dip
  Cream cheese 8 Ounce, softened (Philadelphia, 1 Package)
  Canned whole berry cranberry sauce 1⁄2 Cup (8 tbs)
  Orange marmalade 1⁄4 Cup (4 tbs)
  Ground red cayenne pepper 1⁄8 Teaspoon
For shake n bake coconut shrimp
  Coconut 2⁄3 Cup (10.67 tbs), toasted (Baker'S Angel Flake)
  Chicken coating mix 5 1⁄2 Ounce (Shake N Bake, 1 Packet)
  Curry powder 1 Teaspoon
  Ground red cayenne pepper 1⁄4 Teaspoon
  Egg 1
  Water 2 Tablespoon
  Uncooked extra-large shrimp 1 Pound, peeled, deveined
  Slivered almonds 1⁄4 Cup (4 tbs), toasted (Planters)
Directions

Spiced Cranberry Dip
1. SPREAD cream cheese onto bottom of 9-inch pie plate.
2. MIX next 3 ingredients; spoon over cream cheese. Top with nuts.
3. SERVE with RITZ Crackers.

SHAKE 'N BAKE Coconut Shrimp
1. HEAT oven to 400°F.
2. COMBINE first 4 ingredients in pie plate; set aside. Beat egg and water in separate pie plate with whisk until well blended.
3. DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.
4. BAKE 10 to 12 min. or until shrimp are done.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Occasion: 
Christmas
Interest: 
Holiday, Party, Quick

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