Today Matt Swaim and I chatted a bit more about holiday entertaining and how important it is to not stress out about getting everything perfect. Here are 2 appetizers that will help you be a guest at your own party! The first is a super easy appetizer, it will become a favorite. Daughter-in-law Jessie shared the recipe with me, but I can’t remember from whom she received it. As I always say, it’s not so important where a recipe originates, but what is important is that it’s yummy enough to continue on. That’s the kind of recipe this dip is. 

The second is worth the time. It’s Matt’s favorite appetizer for the holidays. Pumpkin fondue is a conversation starter as well as a yummy dip.

BAKED SWISS CRANBERRY DIP
Ingredients

Mix together

1 large tub whipped cream cheese, 12 oz. size

Approximately 1/2 of 18 oz. jar apricot preserves (see note)

8 oz. shredded Swiss cheese

1 bag Craisins, about 6-8 oz. or so

Instructions

Preheat oven to 350. Spread mixture evenly into sprayed shallow casserole. Bake 25-30 minutes. Serve warm with crackers.

Note: use enough preserves to make the mixture wet.

PUMPKIN CHEESE FONDUE

Ingredients

1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total),  toasted

1 (7-pound) orange pumpkin

1 1/2 cups heavy cream

1 cup reduced-sodium chicken or vegetable broth

1/2 teaspoon grated nutmeg

2 1/2 cups coarsely grated Gruyère (6 ounces)

2 1/2 cups coarsely grated Emmental (6 ounces)

1 tablespoon olive oil

Instructions

Preheat oven to 450°F placing the rack on the lower section.

Cut a circle around the stem on the top of the pumpkin, about 3 inches in diameter. Remove the top then scrape out seeds and any fibers from inside the pumpkin with a spoon. Save seeds if desired. Season the inside of the pumpkin with 1/2 teaspoon salt.

Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add all the cheese together in a separate bowl.

Place a layer of toasted baguette in the bottom of the pumpkin, then cover with a 1 cup cheese and a 1/2 cup cream mixture.

Continue layering bread, cheese, and the cream mixture until pumpkin is filled to about 1/2 inch from the top.

Use all of the cream mixtures – you may have some bread and cheese leftover.

Place the top back on the pumpkin and set it in an oiled roasting pan.

Brush the outside of the pumpkin all over with olive oil.

Bake until pumpkin is tender, and filling is puffed, about 1 hour & 15 minutes or so.