Cranberry Swiss Dip Recipes

CRANBERRY CREAM CHEESE DIP

Steps:

• Chop cranberries in a food processor or by hand. Transfer to a bowl.
• Add sugar, green onion, cilantro, jalapeno pepper, lemon juice, cumin, and salt to cranberries; mix well. Cover and store in the refrigerator until cranberries have lost some of their bitter taste, about 4 hours.
• Place cream cheese bricks on a plate and pour cranberry mixture over top. Serve immediately.

CRANBERRY AND BACON SWISS CHEESE DIP

Steps:

• Preheat oven to 325°. In a large bowl, combine mayonnaise, cream cheese, mustard and garlic pepper blend. Add Swiss cheese; mix well. Stir in onions, bacon, 1/4 cup almonds and cranberries. Spread into a greased 1- or 2-qt. baking dish. Sprinkle with remaining 1/4 cup almonds. Place on a baking sheet., Bake, uncovered, until bubbly, 25-30 minutes. Serve warm with baguette slices.

CRANBERRY DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
• Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

CREAMY CRANBERRY AND SWISS CHEESE DIP

Steps:

• In a medium bowl, combine the cheeses and flour; stir until fully combined.
• In a saucepan over medium heat, add the garlic, onion, and olive oil. Saute until onion begins to turn translucent and soft (about 5-6 minutes). Add the cider and heat until mixture begins to simmer.
• Stir the cheese into the saucepan (1 cup at a time) until fully melted. Once cheese has melted, stir in the dried cranberries, dry mustard, and black pepper.
• Garnish with toasted walnuts; serve hot.

CRANBERRY SWISS DIP

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix all ingredients until well blended.
• Spread in 9" pie plate, & bake until thoroughly heated, about 15 minutes.
• Serve warm or room temperature.

SWISS CHEESE CRANBERRY AND PINEAPPLE SPREAD

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, combine all ingredients.
• Spread in an ungreased 9" pie plate.
• Bake 14-16 minutes.
• Serve with apple or pear wedges and crackers.
• Can be made up to 12 hours in advance then baked.

BACON CRANBERRY SWISS CHEESE DIP

Steps:

• Preheat oven to 325 degrees.
• Add bacon to a skillet on medium heat and cook until chewy and crispy but pink and cooked through.
• Drain all but 1 tablespoon of bacon grease and add in onions, cooking on medium heat for 5-6 minutes until the onions are translucent.
• In a large bowl add the mayonnaise, cream cheese, mustard, salt, and pepper.
• Whisk well until smooth.
• Add in the cheese, cooked onions, 3/4 of the bacon, 1/4 cup almonds, and cranberries and stir well.
• Pour into a baking dish and spread evenly, top with remaining almonds.
• Bake, uncovered for 30 minutes.
• Top with remaining bacon and cook 1 minute.

HOT CRANBERRY SWISS DIP

Steps:

• 1. Blend all the ingredients well together and put into an 8 or 9 inch round glass serving dish. Bake 15 minutes in a preheated 375? oven until hot and bubbly. Serve with gingersnaps.