Have some leftover cranberries from Thanksgiving that you need to use up? Or do you need an appetizer idea for an upcoming holiday party? This warm cranberry and rosemary cream cheese dip is a festive snack to spread some holiday cheer.
I must first apologize for being MIA for the last month. Life has been a whirlwind for me lately. My day job has had me on the road a lot this year and I was traveling 4 out of 5 weeks in Oct/Nov. To be fair, a week of that was vacation that I took at the end of one of my work trips. I wasn’t going to go all the way to Northern California and not take some R&R time 🙂 My husband flew out to meet me in Monterey and we spent some time exploring the area from Monterey up to Napa and then to San Francisco. We’ve been before, but this time spent some more time in wine country. We spent a couple nights in the Northern Napa Valley area in a small town called Calistoga. Very beautiful and of course awesome wine! We had some amazing food too including all you can eat Korean BBQ and this out of this world taco truck that we drove 20 minutes to so we could eat tacos on the side of the road…yep, that’s the vacation of a couple of foodies, lol. Here’s a few pics from my trip…
Don’t worry, no more trips for me this year and I’ve got some great holiday dips lined up to share with you.
Now back to this warm cranberry and rosemary cream cheese dip…
The inspiration for this dip recipe came from looking through Thanksgiving leftover recipes. Cranberry sauce is a great addition to many things and I saw a lot of variations of hot sandwiches using it. That gave me the idea of adding cranberry sauce to a warm, cheesy dip. I also loved the look of rosemary with the cranberries. Green and red are so perfect for the holiday season.
I served this along side some Food Should Taste Good Multigrain Tortilla Chips. If you haven’t tried these chips yet, I highly recommend checking them out. The multigrain chips hold up really well to dipping and taste great too.
- 1 (8-oz) block of cream cheese, softened
- 1 tsp garlic powder
- 2 tsp, minced fresh rosemary
- Salt and pepper to taste
- 1 1/2 cups shredded shredded Monterey Jack cheese
- 1 cup cranberry sauce
- Pre-heat oven to 350 degrees.
- In a medium bowl, mix together the cream cheese, garlic powder, rosemary, and salt and pepper until smooth.
- In a pie dish or shallow baking dish, spread the cream cheese mixture in an even layer. Top with shredded cheese. Spread cranberry sauce over top of the cheese.
- Bake for 20 minutes or until dip is heated through.
Multigrain chips featured in this blog post were provided courtesy of Food Should Taste Good. All content and opinions are my own.