Cranberry Pomegranate Spread

• 16 ounces, weight Cream Cheese, Softened
• 1 cup Dried Cranberries
• 1/2 cups POM Pomegranate Juice
• 8 ounces, weight Shredded Pineapple, Drained
• 1/2 cups Chopped Pecans (optional)

1. 1) Make sure the cream cheese is at room temperature and very soft.
2. This will help keep the lumps away.
3. Smush around until slightly smooth.
4. 2) Add cranberries; stir.
5. Slowly add in the pomegranate juice.
6. This will make the spread a little thin.
7. 3) Next add the pineapple and pecans, if desired.
8. Mix wellthe spread will be a pinkish color from the juice.
9. 4 ) Now the dip needs to chill for at least an hour.
10. I say overnight is best, so all those flavors get real chummy with one another.
11. This will also help the spread set up and become much thicker.
12. 5) Once chilled, you can shape it into a ball, roll in more pecans and serve as a dessert cheeseball, or set it out in a pretty dish.
13. This recipe makes a great bagel spread, or you can eat it with apple slices, vanilla wafers, snickerdoodles, ginger snapsmaybe even some Ritz crackers to balance some sweet and salty?

weight cream cheese, cranberries, pomegranate juice, pineapple, pecans

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cranberry-pomegranate-spread/ (may not work)