Ingredients

• 2 teaspoons cornstarch
• One 10-ounce bag frozen cherries (about 2 cups)
• 1/4 cup sugar
• Kosher salt
• 1 teaspoon lemon juice
• 8 ounces cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1/3 cup sour cream
• 1/2 teaspoon vanilla extract
• Crushed graham crackers, for garnish
• Suggested dippers: graham crackers, vanilla wafer cookies, pretzels

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Instructions

1. Mix the cornstarch with 1 tablespoon cold water in a small bowl and reserve. Combine the frozen cherries, sugar and a pinch of salt in a medium saucepan and place over medium-high heat. Stir frequently to dissolve the sugar as the cherries defrost and release their liquid. Bring to a boil and reduce to a simmer, then cook until the cherries are soft and the liquid has thickened slightly, about 5 minutes. Stir in the cornstarch mixture to thicken the sauce; simmer for just another minute, then remove from the heat. Stir in the lemon juice and let cool completely.
2. Put the cream cheese in a large bowl and beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Add the condensed milk, sour cream, vanilla and 1/8 teaspoon salt. Beat again until very fluffy. Transfer to a shallow bowl or baking dish and smooth out. Top with the cooled cherry sauce. Sprinkle with crushed graham crackers and serve with dippers.