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Baked Swiss, Apricot and Cranberry Dip – sooooo goood!

Baked Swiss, Apricot and Cranberry Dip

Did Eve tempt Adam with an apricot?  I’ll be talking to Brian Patrick on Sacred Heart Radio about apricots. Some Bible scholars think the forbidden fruit (which was never specifically named) was an apricot, since that fruit was indigenous and abundant in the area. Here’s the best dip from daughter-in-law, Jess.

Make it ahead and keep in frig until baking time. Baking time will be a bit longer.

JESS’ BAKED SWISS, APRICOT & CRANBERRY DIP

12 oz tub whipped cream cheese

1/2  jar of apricot preserves – half of an 18 oz jar

1 bag of grated Swiss Cheese (1-1/2 cups or so) plus extra for garnish if you want

6 oz Craisins

Mix together, spread in a sprayed quiche style pan – I use my Le Creuset casserole – and bake 20-30 minutes at 350 degrees.  Serve with crackers and garnish with a bit more Swiss if you like.

Also, here’s the recipe for Sticks:

15 oz bag of pretzel sticks

1 generous tablespoon lemon pepper

1 generous tablespoon dry Ranch dressing mix

6 oz buttery popcorn oil -3/4 cup  (I use Orville Redenbacher)

Put the pretzel sticks in a big bowl. Whisk together the lemon pepper, dressing mix and oil – it won’t all dissolve. Pour over sticks and mix well. I used my hands.  Let sit 10 minutes. Mix again. Let sit 5 minutes. Mix again. Let sit 5 minutes. Mix again. Pour into a big baggie – you may have a bit of dressing left in the bowl. Leave the bag open a couple of hours, then seal. As the pretzels sit, they will absorb the dressing.  Makes about a gallon.

Baked Swiss, Apricot & Cranberry Dip after baking in my Le Creuset enameled cast iron casserole

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