This week's post is going to be a side dish that I found in my Thanksgiving issue of the Food Network Magazine. I was so happy to see a cranberry relish dish that called for the jellied version instead of the whole berry version, this recipe comes from one of my favorite people in the world Paula Deen. We did change her version just a little since neither of us care for pecans. As Paula said “This simple side dish looks beautiful on the table. The best part is that it's delicious too!"
1 - 8oz. - Cream Cheese (soft)
2 Tbs. - Mayo
1/2 C. - Dry Roasted Peanuts (chopped)
1 - 16oz. - Can Jellied Cranberry Sauce
Beat the cream cheese and mayo in a bowl with a hand mixer until creamy and spreadable, and then mix in the peanuts. Put the cranberry sauce in a bowl and mash with a fork. Spread about half of the mashed cranberry sauce in the bottom of bowl or parfait dish. Spread the cream cheese mixture on top of the cranberry sauce, and then gently cover with the remaining cranberry sauce. Top with more peanuts, and then chill for a couple hours before serving.
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