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.