Cranberry Horseradish Cream Cheese with Walnuts
Prep time: 
Total time: 
Serves: 8
  • 1 8-ounce package cream cheese, softened
  • ¼ cup walnuts, toasted then chopped
  • ¼ cup dried sweetened cranberries, chopped
  • 1 teaspoon horseradish powder
  1. Mix thoroughly, then cover and refrigerate for at least 2 hours.
  2. Use within 3 days, for best flavor.
Not sure how to toast your nuts? Preheat the oven to 350 degrees F and spread them out on a rimmed baking sheet. Bake for about 10 minutes, or until fragrant, tossing every few minutes to keep from burning. Let them cool completely before chopping and adding to the cream cheese.
Recipe by Poet in the Pantry at