Cran Orange Fruit Dip Recipes

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CRANBERRY ORANGE FRUIT DIP



Cranberry Orange Fruit Dip image

This dip is a variation of my Recipe #209060, which I usually serve with fruits from apple wedges to banana slices & more!

Provided by Sydney Mike

Categories     Fruit

Time 5m

Yield 1 2/3 cups, 25 serving(s)

Number Of Ingredients 4

1 cup vanilla yogurt
1/3 cup whole berry cranberry sauce
1 teaspoon orange zest
1 teaspoon orange juice

Steps:

  • Mix together all ingredients.
  • Chill thoroughly before serving.

ORANGE CRANBERRY CREAM CHEESE DIP



Orange Cranberry Cream Cheese Dip image

Orange Cranberry Cream Cheese Dip - perfect for the holidays! Only 5 ingredients - cream cheese, cranberries, orange zest, pecans, and powdered sugar. Only takes a minute to make. Can make in advance and refrigerate for later. Serve as a dip with cookies and fruit or as a spread with bagels and biscuits. Makes a great gift too! #creamcheese #dip #dessert #partyfood #breakfast

Provided by Plain Chicken

Categories     Appetizer     Dessert

Time 5m

Number Of Ingredients 5

1 (8-oz) container whipped cream cheese, (softened)
⅓ cup dried cranberries
1/3⅓ cup chopped pecans
½ tsp orange zest
¼ cup powdered sugar

Steps:

  • Combine all ingredients. Cover and refrigerate 1 hour before serving.

CRANBERRY FLUFF FRUIT DIP WITH FRUIT WREATH



Cranberry Fluff Fruit Dip with Fruit Wreath image

Serve this delicious dip made using marshmallow crème and fruits in the middle of an assorted fruit wreath - perfect appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 11

1 (7-oz.) jar marshmallow creme
1 (8-oz.) pkg. cream cheese, softened
1/4 cup frozen cranberry-orange sauce, thawed
1 bunch curly endive
2 red apples, sliced
2 tablespoons lemon juice
3 small clusters seedless red grapes
3 small clusters seedless green grapes
5 or 6 strawberries
1 star fruit, sliced, if desired
2 tablespoons pomegranate seeds, if desired

Steps:

  • In small bowl, combine marshmallow creme and cream cheese; beat until smooth. Stir in cranberry-orange sauce.
  • Line large platter with endive leaves. Place bowl of dip in center. Dip apple slices in lemon juice; arrange in circle about 1 inch from edge of plate, overlapping slices. Arrange grapes and strawberries on apples randomly around dip. Tuck slices of star fruit among other fruit. Sprinkle pomegranate seeds over endive leaves.

Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 21 g

CRANBERRY-ORANGE FLUFF



Cranberry-Orange Fluff image

Dessert salad, fluff or whatever you call this wonderful stuff-it's simple to prepare, beautiful to look at and delicious to eat. It's also perfect for holiday entertaining, especially in this sweet-tart-tangy rendition. Canned cranberries and chopped pecans add a chewy and crunchy contrast to the creamy base of whipped topping and cream cheese, while mandarin oranges add sweetness (and take the place of the pineapple that's a dessert salad standby). Serve up a bowl of this pretty pink salad, and watch how quickly it disappears.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 12

Number Of Ingredients 7

1 can (14 oz) whole berry cranberry sauce
1 package (8 oz) cream cheese, softened
2 tablespoons sugar
1 can (11 oz) mandarin oranges, well drained
1 container (8 oz) Cool Whip frozen whipped topping, thawed
2 cups miniature marshmallows
1/4 cup chopped toasted pecans

Steps:

  • In large microwavable bowl, mix cranberry sauce, cream cheese and sugar; microwave uncovered on High 1 to 2 minutes, until easily stirred together. Stir in mandarin oranges. Refrigerate at least 2 hours but no longer than 12 hours.
  • Gently fold in whipped topping and marshmallows. Top with pecans.
  • Serve immediately, or cover and refrigerate until ready to serve, up to 2 hours.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize About 2/3 Cup, Sodium 75 mg, Sugar 22 g, TransFat 0 g

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