«

»

Print this Post

Most popular appetizer: Baked Swiss and Apricot Cranberry Dip

 

Apricot Cranberry Dip

Jessie’s Apricot Cranberry Dip

My most requested dip this time of year is sweet and savory with cream cheese, apricot preserves, Swiss cheese and raisins.   You can make this ahead of time and simply bake it a bit longer. If the top browns too quickly before the dip is hot, just tent w/foil.  Thanks to daughter-in-law Jessie, for sharing this recipe.

Apricot Cranberry Dip

12 oz tub whipped cream cheese

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

8 oz shredded Swiss Cheese – 2 cups

6 oz  or so of Craisins -I usually add a bit more

Mix together, spread in a sprayed small casserole and bake 20-30 minutes at 350 degrees to melt cheese.  Serve with crackers.

 

Wherever I take this, it’s a given that the recipe gets shared. Each bite gives you a bit of savory and sweet.  And oh, did I mention, it’s beyond easy.

JESSIE’S APRICOT CRANBERRY DIP

1 large tub whipped cream cheese

Approx 1/2  of 18 oz. jar of apricot preserves

1 bag of grated Swiss Cheese (2 cups)

1 bag of Craisins

Mix together, spread in a quiche style pan — bake 30 minutes at 350 degrees.  Serve with crackers.

Permanent link to this article: http://abouteating.com/most-poppular-appetizer-jessies-apricot-cranberry-dip/

7 comments

Skip to comment form

  1. Teresa Gatton

    Rita-Love your recipes! Is Jessie’s Apricot Cranberry Dip served hot? What’s your recommendation on type of crackers? Thank you

    1. Rita Heikenfeld

      Teresa,
      Yes, it is served warm/hot. We like Ritz or Rye crackers. It is just the best appetizer!

      1. Teresa Gatton

        I really appreciate your getting back to me! I look forward to you on the Sonrise Morning show. Oh can you re-heat the appetizer??

        1. Rita Heikenfeld

          I’ve never reheated it, it goes so fast. I’m thinking it might be OK to reheat in the microwave, lightly covered, maybe on low. And BTW the photo shows an extra sprinkling of cheese on top. I usually don’t do that, though.

  2. Teresa Gatton

    Thanks a lot!

  3. andrea ertel

    How do you think this would do in a mini crockpot? Thanks.

    1. Rita Heikenfeld

      I think it would work OK. When it looks all melty, it should be done!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>