White Cheddar and Cranberry Dip

• Vegetarian

• Produce

  • 1/2 cup Cranberries, fresh
  • 1 (12 oz. bag Cranberries, fresh

• Condiments

  • 1/4 cup Cranberry sauce, Homemade
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 1/8 cup Granulated sugar

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 French baguette

• Drinks

  • 3 tbsp Orange juice

• Dairy

  • 8 oz Cream cheese
  • 2 cups White cheddar cheese, sharp

• Liquids

  • 1/4 cup Water

Found on littlebroken.com

Description

Ingredients

• 2 cups Extra-Sharp White Cheddar cheese, shredded (2 Tbsp. reserved)
• 8 oz. cream cheese, at room temperature
• ¼ cup homemade cranberry sauce
• ½ cup fresh cranberries
• French Baguette
• Olive Oil
• 1 (12 oz.) bag fresh cranberries, rinsed
• 1 cup + 2 Tbsp. granulated sugar
• 3 Tbsp. orange juice
• 1 Tbsp. lemon juice
• ¼ cup water

Directions

• Preheat the oven to 375F.
• In a bowl, mix together the cheddar cheese and cream cheese. Fold in the cranberry sauce and fresh cranberries. Transfer to an oven-safe baking dish and bake on a baking sheet on the middle rack for 20-30 minutes or until heated through and bubbly.
• While the dip is cooking, slice the baguette on a diagonal and arrange the slices in one layer on a baking sheet. Brush tops of slices with olive oil.
• After the dip is done baking, switch the oven to broil (high). Sprinkle the reserved cheddar on top of the dip; broil the dip and the prepared baguette slices for 1-2 minutes or until lightly brown and toasted. (Keep an eye on both as they burn easily).
• Add all the ingredients to a medium saucepan.
• Cook over medium-low heat, partially covered, stirring occasionally, until the sugar dissolves and the cranberries burst, about 15-20 minutes.