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You guys, you guys, you guys, you guys… This cranberry goat cheese dip good. Like, real good. Like, make it for a Thanksgiving appetizer and then and eat it all to yourself before you get over to the party, good.
I love being social, entertaining, and cooking for other people. Now that I think about it, cooking is probably my love language. You know I love you if I cook for you. But, this bad boy tempts me to keep it all for myself. I mean, I have to self love too. Right?
This cranberry goat cheese dip has all the great markers for a great dip. It’s hot, it’s ooey, it’s gooey, it’s cheesy, it’s creamy, it’s savory and has just a smidgen of sweet that makes you want to devour the entire thing. I love using cranberries any time of year, but there is something extra special about them during Thanksgiving. I want to put them in everything; salads, sauce, sandwiches, pancakes, so why not a dip too?
I made this for the first time a couple years ago after seeing a similar recipe and brought it over for Thanksgiving dinner. It was a huge hit! I’ve been making in on repeat ever since. It’s a perfect crowd pleasing Thanksgiving appetizer. The goat cheese and cranberries give this dip some tang, that cuts into the heaviness of the cheese. Serve it piping hot on some crostini is my favorite way of eating this dip. But, it would be delicious spread onto a slice of French bread, or onto an apple slice as well. Or heck, by the spoonful, there is no judgement here.
Note, that I may, or may not be the type of person who dresses up their dogs on holidays. Not every day, but for special occasions, how could I say no to a pretty puppy party dress or puppy hunting coat? So if you’re styling up your pups this holiday season, remember, ruffles are in!
Cranberry Goat Cheese Dip
- 1/2 cup sliced almonds
- 3 sprigs fresh rosemary stripped
- 1/2 cup honey
- 2 tablespoons balsamic vinegar
- 2 heaping cups fresh cranberries
- 8 oz goat cheese
- 8 oz cream cheese
- Preheat oven to 350.
- Place slivered almonds on a baking sheet in a single layer and bake approximately 5 minutes, until beginning to toast. Reserve.
- In a bowl, strip rosemary. Mix together honey and balsamic with rosemary. Fold in cranberries, careful not to break them, coating them in mixture.
- Set aside half of the almonds.
- Hand roll together the goat cheese and cream cheese until combined. Work in the remaining almonds. Form cheese and almonds into a ball. Place in the center of a baking dish.
- Pour cranberry mixture around the cheese ball.
- Sprinkle the set aside almonds.
- Bake for approximately 30 minutes, until hot and bubbling.
- Serve hot with crostini.
If you’re feeling adventurous, mixing the cranberries with my tart plum jam would be dynamite! Show me your pictures of this tasty dish!