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Recipe from Nan, November 2005, Supper Club
1 pkg 8 oz. cream cheese, softened
½ cup sour cream
¼ tea cinnamon
2 tablespoons honey
1-16 oz. can whole berry cranberry sauce
1/3 cup slivered almonds
In a small bowl, beat cream cheese, sour cream, honey & cinnamon until smooth. Spread onto a serving plate. In a bowl mix cranberry sauce until it reaches a spreading consistency. Spread over cream cheese. Sprinkle with almonds, cover and refrigerate 1-3 hours. Serve with crackers and enjoy.
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