Creamy apero dip with Lingonberry Confit, Pecans and Rosemary

Take a nice bowl, add the cream cheese and stir it loose. 2. Afterwards, spread the Callas Lingonberry Confit over the cream, along with the dried lingonberries and chopped pecans. 3. Chop the rosemary and spread over the dip. Keep 1 sprig aside as a finishing touch at the end. 4. Finish with a drizzle of honey. Serve with a toast or grissini.