This wonderfully savory-and-sweet cracker topper is just the thing to serve to hungry folks at Thanksgiving while the turkey is in the oven and while they’re watching football. They’ll love it… but be careful that folks don’t eat so much that they spoil their appetites!

• 2 C. shredded sharp cheddar
• 1 3oz. package of cream cheese
• ½ C. sour cream
• 1 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1 C. finely chopped apple
• ½ C. finely shredded carrot
• ½ C. chopped and toasted walnuts
• 2 finely chopped green onions
• 2 Tbsp. finely chopped dried cranberries
• A variety of crackers, or party rye bread slices 

Let the cheddar and cream cheese warm at room temperature for 30 minutes. In a large mixing bowl, using an electric mixer, beat together the cheddar and cream cheese for 30 seconds. Add the sour cream, lemon juice, and Worcestershire sauce and beat on medium speed until nearly smooth (scraping the sides of the bowl). Fold in the apples, carrots, walnuts, onions and cranberries. Refrigerate for at least 4 hours (24 hours is better). Stir before serving on crackers or on rye bread slices.