Ingredients: |
Ingredients: 2 c Extra Sharp White Cheddar, shredded (I like Seriously Sharp Cabot Cheddar)
2 Tbsp cheddar (for topping)
8 oz cream cheese, room temperature
1/4 c homemade cranberry sauce (below). Can substitute canned whole berry sauce. (I used 1/2 cup)
1/2 c fresh cranberries (frozen is fine)
French Baguette and Olive Oil (or large white crackers, such as Carr's Table Water or Stoned Wheat Thins)
Cranberry Sauce (yields 2 cups)
1 12 oz bag fresh cranberries, rinsed
1 cup + 2 Tbsp sugar
3 Tbsp orange juice
1 Tbsp lemon juice
1/4 c water
Optional: grated lemon and orange rind
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Directions: |
Directions:Preheat oven to 375º
Make Cranberry Sauce (or used canned whole berry sauce):
Add cranberries, sugar, juices, water and grated rind (if using) to a medium heavy saucepan. Cook over medium-low heat, partially covered, stirring occasionally, until the sugar dissolves and the cranberries burst, about 10 to 20 minutes.
In a bowl, mix the cheddar cheese and cream cheese (will be thick). Fold in the cranberry sauce and cranberries, do not mix fully. Transfer to an oven safe baking dish (small casserole, crock, or corning dish) and bake on a baking sheet on the middle rack for 30 minutes or until heated through and bubbly.
If using baguette: While the dip is cooking, slice the baguette on a diagonal and arrange slices on a baking sheet. Brush tops with olive oil.
After the dip is bubbly, switch the oven to broil. Sprinkle the reserved 2 Tbsp cheddar on top of the dip. Broil the dip and prepared baguette slices for 1 to 2 minutes or until lightly brown and toasted. (Keep an eye on both as they burn easily). |
Personal
Notes: |
Personal
Notes: Delicious and lovely, great dip for Thanksgiving or Christmas. As pictured I doubled the cranberry sauce (using up what I had) and it was delicious, but usually there would be more cheese and less cranberry. Just fold to mix, cranberry sauce should be swirled through not mixed thoroughly.
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This recipe for White Cheddar Cranberry Dip is from