Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup sour cream
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup canned cranberry sauce
  • 1 tbsp fresh lemon juice
  • 1/4 cup toasted chopped pecans
  • 1 sprig fresh parsley, minced

Instructions:

  1. Using a hand mixer on medium speed, beat the softened cream cheese and sour cream together until the mixture is pale and airy.
  2. Stir in the salt and black pepper until fully incorporated.
  3. In a small separate bowl, stir the lemon juice into the canned cranberry sauce.
  4. Gently fold the cranberry mixture into the cream cheese base using a rubber spatula until ruby-red streaks appear; do not overmix.
  5. Transfer the dip to a chilled serving platter, smooth the top, and create a slight well in the center.
  6. Sprinkle the toasted pecans and minced parsley over the top for a contrasting crunch.