I have always eyeballed the fresh cranberries that start appearing in stores around the holidays, but I've never actually purchased them. I actually prefer the cranberry jelly that comes out of the can like a brick, complete with ridges. My sister and I always bring our own cans to Thanksgiving dinner, after one horrible year when we had none! This cranberry cheddar dip recipe is just the thing for fresh cranberries, but you can totally use frozen in a pinch, which is what we did for this post.
So anyway, I've long been on the lookout for something to do with cranberries, and this dip is just the thing! Ooey, gooey and the texture of the cranberries gives just the pop of tart and sweet that balances the creamy cheeses perfectly.
This couldn't be easier to make, and you can mix it up ahead of time and pop it in the oven when the guests start arriving!
Warm Cranberry-White Cheddar Dip
- 8 oz. Cream Cheese, softened
- 4 oz. Sharp White Cheddar, shredded
- 1 C. Cranberries
I can't stress enough how soft the cream cheese should be. Let it sit out for a while, so it mixes up with the shredded cheddar really well. Mix up the cheeses really well, then fold in the cranberries.
We served with with a rustic sourdough baguette, but it works great with crackers too. No matter what, it's full of yum!
Do you enjoy whole cranberries? What's your favorite way to prepare them?
- 1 c. whole cranberries (fresh or frozen)
- 8 oz. cream cheese, softened
- 1 c. sharp white cheddar cheese, shredded
- Combine cheeses well
- Mix in cranberries
- Spread into over-proof dish
- Bake at 350 until melty and gooey, about 20 minutes.