Did you stock up on cranberries over the holidays? This easy dip recipe can be made with fresh or frozen cranberries. Beautiful, tart ruby-red cranberries! Why limit them to the holidays??
Save space in the oven by cooking the dip in a cast-iron skillet on the grill with Lump Charcoal. A slight smoky flavor infuses every layer of the dip which tastes amazing! There is minimal clean-up too as you just eat it out of the pan.
Include this tart and creamy dip in your menu for:
- Holiday parties
- Football parties at home
- Summer cookouts
- Campfire cooking
With only 5 ingredients, this appetizer is quick and easy to make. Start by mixing together cream cheese and white cheddar cheese (cranberries and cheddar cheese make a perfect pair!). Spread the mixture in the skillet, top with cranberries and sprinkle with chopped rosemary and nuts. Slide it onto the grill (keep a hot pad or towel nearby to pick up or move the skillet - cast-iron gets hot!). Soon the cranberries will start to release their juices and the rosemary will infuse the mixture with a woodsy flavor. Smell a whiff if you can without getting too close!
After about 10-15 minutes the mixture should be hot and bubbly. The cranberries will retain their shape so that with each bite you get a burst of tart, acidic flavor mixed with creamy cheese and crunchy nuts. Serve with sturdy crackers, graham crackers or gingersnaps. Delicious!!
Skillet cranberry cheddar dip
by: Laura Rutledge, RDN
- 1 6-ounce package white cheddar cheese, shredded
- 1 8-ounce package cream cheese (low-fat or regular), softened to room temperature
- 2 cups cranberries, frozen or fresh
- 1 Tbsp fresh rosemary, chopped
- ¼ cup pecans, coarsely chopped
Suggested dippers: sturdy crackers, graham crackers, gingersnaps
Place shredded cheddar cheese and cream cheese in a bowl. Mix to combine. Spread into a 9 or 10 inch cast-iron skillet. Top with cranberries, rosemary and pecans. Place skillet over direct heat on grill, close grill cover (if possible) and cook for 10-15 minutes or until hot and bubbly.
About the Author
Laura Rutledge is a Registered Dietitian Nutritionist with certification in oncology nutrition(CSO-Certified Specialist in Oncology Nutrition). She currently works in an outpatient cancer center with patients experiencing nutrition challenges while going through treatment or transitioning to life after cancer. Laura loves to create tasty, easy recipes that anyone can enjoy. You can learn more about Laura and her mission to provide evidence-based information on nutrition and cancer plus recipes and tips for preventing disease on her site, nourishingplate.com