0 min
0 h 0 min
Makes 14 servings, 2 Tbsp. dip and about 9 WHEAT THINS each.


Planning a fall party? This delicious creamy fruit and nut dip served with crunchy cinnamon and pepita topped crackers is sure to be a popular appetizer.
0 min
0 h 0 min
Makes 14 servings, 2 Tbsp. dip and about 9 WHEAT THINS each.
Heat oven to 375°F.
Toss WHEAT THINS with 1/4 cup pepitas in large bowl. Mix butter, 2 Tbsp. brown sugar and 1/2 tsp. cinnamon until blended. Drizzle over WHEAT THINS mixture; toss to evenly coat WHEAT THINS mixture with butter mixture.
Cover rimmed baking sheet with foil; spray with cooking spray. Spread WHEAT THINS mixture evenly onto prepared baking sheet, arranging pepitas on top of WHEAT THINS.
Bake 8 to 10 min. or until lightly toasted; cool completely.
Meanwhile, mix Neufchatel cheese, sour cream and orange zest with remaining sugar and 1/4 tsp. cinnamon in medium bowl until blended. Add fruit, nuts and remaining pepitas; mix well. Sprinkle with remaining cinnamon.
Refrigerate 1 hr.
Serve with WHEAT THINS mixture.
Prepare using your favorite variety of seeds and/or chopped nuts, and/or substituting pumpkin pie spice for the cinnamon.
The flavorful WHEAT THINS mixture can be prepared ahead of time. Store in tightly covered container at room temperature up to 1 week before serving.
Reserve 1 Tbsp. EACH of the dried fruits, nuts and seeds before mixing the remaining dried fruits, nuts and seeds with the Neufchatel cheese mixture. Sprinkle over the dip just before serving with the WHEAT THINS.
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