Day 2: Holiday Herb, Nut, & Cranberry Spread

Amber#DecemberCountdown0 Comments


Look at my beautiful Nut, Herb, and Cranberry Spread, it is one of our biggest holiday hits! This spread is nutty, creamy, savory and the almonds on top add a nice crunch. It’s super festive and a blast to make.This is definitely a jaw dropper at parties 😀

Watch the how-to video here.

 #DecemberCountdown#HappyHolidays #holidayrecipe


Herb, Nut, and Cranberry Spread
This is the PERFECT appetizer for your next party! This creamy, savory spread is made with vegetables, herbs and seeds that have been baked golden, then mixed with sweet dried cranberries and covered with nutty almonds! Spread it on a buttery cracker for a taste and texture explosion!
  1. 1 potato, peeled and chopped
  2. 1 large carrot, peeled and sliced
  3. 1 onion, chopped
  4. 1 stalk celery, chopped
  5. 1 clove garlic, peeled
  6. 1 teaspoon dried thyme
  7. 1/2 teaspoon dried basil leaves
  8. 1/2 teaspoon dried sage
  9. 1/2 teaspoon dried savory
  10. 1/2 teaspoon ground dry mustard
  11. 1 cup sunflower seeds
  12. 1/2 cup whole wheat flour
  13. 1/2 cup nutritional yeast
  14. 3/4 teaspoon salt
  15. 1/2 teaspoon ground black pepper
  16. 1/2 cup vegetable oil
  17. 2 tablespoons lemon juice
  18. 1 1/2 cups water
  19. 3/4 cup of dried cranberries
To assemble
  1. About 1 cup almonds
  2. Rosemary branches, for decoration
  3. Crackers for serving (we use buttery round crackers)
  1. Peel and chop the potato, carrot, and onion into large chunks.
  2. Chop the celery, and peel the garlic cloves.
  3. Add all of the vegetables to a food processor.
  4. To the food processor, add the rest of the ingredients except for the cranberries and almonds. Process until smooth.
  5. Pour the mixture into a greased baking dish, and bake at 350 degrees (F) for an hour or until the mixture is fluffy and the liquid is absorbed.
  6. Spoon the spread into a large bowl, and add chopped cranberries. Cool for a half hour or more in the refrigerator.
  7. This mixture will make 3 smaller pine cones, or two large pine cones. Take a big handful of the mixture and shape it into a pinecone, with one pointed end and one rounded end. Place it on a plate next to the rosemary branches. Repeat for your other pinecones.
  8. Starting at the pointed end, place your almonds, with the pointed end of the almond facing the pointed end of your pinecone.
  9. Working your way back from the tip to the back, place your almonds, making sure there is a little room between each so you can still see the spread.
  10. Serve with crackers. Enjoy!
Cook With Amber

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