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!
So anyway, I’ve long been on the lookout for something to do with fresh 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!
Here’s what you need:
- 8 oz. Cream Cheese, softened
- 4 oz. Sharp White Cheddar, shredded
- 1 C. Fresh 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.
Bake in a 375° oven for about 30 minutes, until it’s all bubbly and gooey and delicious.
We served with with a rustic sourdough baguette, and it’s full of yum!
Do you enjoy fresh cranberries? What’s your favorite way to prepare them?