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Appetizer Recipes

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.

What You Need

Fruit and Nut Dip with Cinnamon Glazed WHEAT THINS


  1. Heat oven to 375°F.
  2. 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.
  3. 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.
  4. Bake 8 to 10 min. or until lightly toasted; cool completely.
  5. Meanwhile, mix Neufchatel cheese, sour cream, and orange zest with remaining sugar and ¼ tsp. cinnamon in medium bowl until blended. Add fruit, nuts and remaining pepitas; mix well. Sprinkle with remaining cinnamon.
  6. Refrigerate 1 hr.
  7. Serve with WHEAT THINS mixture.
Cooking time (duration)

1 hr 15 min

Number of servings (yield)

Makes 14 servings, 2 Tbsp. dip and about 9 WHEAT THINS each.




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Nutritional Information

180 calories, 11g total fat, 3.5g saturated fat, 15mg cholesterol, 180mg sodium, 19g carbohydrate, 2g dietary fiber, 8g total sugars includes 6g added sugars, 4g protein

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