Let's whip it up
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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.
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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.
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