I’m always thinking of ways to use cream cheese and this is one of my favorites. This appetizer looks very festive, tastes yummy and is always a big hit. So easy to make in just a few steps.

Ingredients

 

1 8-oz package cream cheese

1 bottle Roasted Raspberry Chipotle Sauce (I use Bronco Bob’s)

1 package fresh raspberries

1 package pomegranate seeds

1 cup (more if you like) pistachios, toasted

2 tbsp orange zest (optional but amazing)

1 package appetizer crackers

 

 

Instructions

 

  1. Lightly toast the pistachios. A quick way to do this is to put them in a dry skillet over medium-high heat and let them brown, stirring often so they don’t burn. Remove from the skillet and let cool.

  1. Arrange the softened block of cream cheese on a serving platter. Pour the chipotle sauce over it, letting sauce run onto the plate. Use as much or as little of the sauce as you like.

  1. Arrange raspberries on top. Sprinkle on the pomegranate seeds and toasted pistachios. Garnish with orange zest, just enough to make it look pretty. And there you have it! Enjoy!