Rum & Cranberry Cream Cheese Dip
Ingredients:
- 2 oz Dark Rum
- For the Cranberry Cream Cheese Dip:
- 2 oz dark rum
- 2 lb cream cheese, softened
- 1 ½ tsp chili powder
- ½ lemon, zest and juice
- 1 tsp salt
- 1 tsp pepper
- 14 oz can jellied cranberry sauce
- ½ bunch scallions, thinly sliced
- For the Candied Crackers:
- 5 oz butter
- ¼ cup brown sugar
- 6 oz Ritz crackers
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 1 tsp Old Bay seasoning
Directions:
In a stand mixer, combine the dark rum, cream cheese, chili powder, lemon zest and juice, salt and pepper, and mix for 5 minutes, or until soft and fluffy. Once done, evenly spread into a serving container.
In a small bowl, add the jellied cranberry sauce and whisk for 2 minutes, or until softened. Gently spread on top of the cream cheese mixture. Garnish with scallions and serve with candied Ritz crackers.
Preheat the oven to 350°F.
In a small saucepan, melt the butter and brown sugar, stirring occasionally to prevent the sugar from sticking to the bottom.
In a large mixing bowl, add the crackers and pour the butter mixture over top. Toss until coated. Lay the coated crackers on a parchment lined sheet tray.
In a small bowl, combine the salt, garlic powder, onion powder, black pepper, red pepper flakes, and Old Bay seasoning. Sprinkle the spice mixture evenly over the crackers.
Bake for 8 minutes or until golden brown.
