Ingredients
- 1 6-ounce package white cheddar cheese, shredded
- 1 8-ounce package cream cheese (low-fat or regular), softened to room temperature
- 2 cups frozen cranberries
- 1 Tbsp fresh rosemary, chopped
- ¼ cup pecans, coarsely chopped
20-30 mins
Total Time
10 mins
Prep Time
10-20 mins
Cook Time
6-8
Portions
Directions
- Place shredded cheddar cheese and cream cheese in a bowl. Mix to combine.
- Spread into a 9 or 10 inch cast-iron skillet (see note below). Top with cranberries, rosemary and pecans.
- Place skillet over direct heat on grill, close grill cover (if possible) and cook for 10 minutes or until hot and bubbly.
- Serve with crackers.
Notes
If you do not have a grill or skillet, place mixture in a 2 quart baking dish. Heat in the oven at 350 degrees for 15-20 minutes or until hot and bubbly.