Creamy Cranberry Hazelnut Spread

Creamy Cranberry Hazelnut Spread

This might just be one of the easiest dips I've ever created and within minutes of putting it out, it's usually gone.  What's not to love? Soft, warm cream cheese punctuated by tart, chewy dried cranberries and crunchy hazelnuts and then thickly spread over woven wheat crackers with tendrils of swiss cheese falling over the edges.  Um, yum is all I have to say about that.  I created this recipe a couple of Thanksgivings ago and it's my Mom's favorite.  A staple on the snack table from Fall to Spring, my Mom has even been known to ask me to make this for her in the summer.  I can't say I blame her, it's pretty darn good.

Dried Cranberries

I think that this spread works best with wheat crackers (such as Triscut) and I also like to serve it with Rosemary crackers as well (again, I recommend the Rosmary Olive Oil variety of Triscuts).  Or if you prefer, thin slices of toasted baguette can be subbed for the crackers.

Creamy Cranberry Hazelnut Spread

Creamy Cranberry Hazelnut Spread

- 1 package of cream cheese
- 2 tbs milk
- 1/4 cup dried cranberries, chopped
- 2 tbs chopped hazelnuts, divided
- 1/8 tsp grated orange peel
- A couple pinches of nutmeg
- 1/4 cup shredded swiss cheese, divided

In an oven safe bowl, combine the cream cheese milk and cranberries with a fork.  Add 1 tbs of the hazelnuts, the grated orange peel and the nutmeg.  Mix in 1/2 of the swiss cheese.  Flatten the dip into an even layer in the bowl.  Top with the rest of the swiss cheese and bake at 350 for about 10 minutes until the cheese starts to melt.  Once this happens, take out the dip and top with the rest of the hazelnuts.  Bake for an additional 5-7 minutes until the hazelnuts get toasted.