This is for Amanda M., who said: “I am desperately looking for your cranberry holiday dip…”
No kidding, once you taste this 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.
BAKED SWISS CRANBERRY DIP
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
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.