1 1/2 cups raisins
1 cup cranberries
1 (8 ounce) container sour cream
1 (16 ounce) can pineapple juice
1 (8 ounce) can chicken broth
1 (8 ounce) container sour cream
2 cups shredded Swiss cheese cheese
In a medium bowl, mix the raisins, cranberries, and sour cream. Place in a large bowl and refrigerate about 2 hours or overnight.
While the berries and raisins are warm, mix the pineapple juice and chicken broth in a large saucepan. Add the chicken, switch to a medium bowl, and stir well. Season with salt, pepper, Italian seasoning, Worcestershire sauce, and lemon juice. Whisk together the pineapple and chicken broth and pour into the blender jar.
Stir the sour cream into the cranberry mixture and whisk the zesty Swiss cheese into the pineapple mixture. Pour mixture into clean jars and chill in the refrigerator 8 to 24 hours. Serve warm.
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