Fruit and Nut Dip with Cinnamon Glazed WHEAT THINS

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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 1 pkg. (8.5 oz.) WHEAT THINS Original Snacks
  • ½ cup pepita s (pumpkin seeds), divided
  • 2 Tbsp. butter, melted
  • 3 Tbsp. brown sugar, divided
  • 1 tsp. ground cinnamon, divided
  • 6 oz. (3/4 of 8-oz. pkg.) Neufchatel cheese, softened
  • ⅓ cup light sour cream
  • 1 Tbsp. orange zest
  • 3 Tbsp. EACH chopped dried apricots  and dried cranberries
  • 3 Tbsp. chopped pecans

Nutrition facts

Recipe Tips


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.