Cranberry, Caramelized Onion, and Goat Cheese Dip

I made this dip for a holiday gathering with Hubby’s family. The original recipe called for blue cheese, but I substituted goat cheese and it came out fantastic. The combo of sweet and tart from the caramelized onions and the cranberries was great. And it was really easy to throw together.

I mixed up the cheese layer a day in advance. Since it has to be chilled anyways, I just threw it in the fridge (covered) overnight and then made the onion/cranberry layer just prior to serving it. This dip was a big hit and was devoured by the six of us in no time flat. I served it with a variety of crackers.

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Cranberry, Caramelized Onion, and Goat Cheese Dip

Ingredients:

8-ounce package cream cheese, softened
4-ounce package goat cheese, room temperature
1 cup finely shredded Cheddar cheese, room temperature
2 teaspoons vegetable oil
1 medium sweet onion, diced
1 teaspoon sugar
1 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup water
1 tablespoon balsamic vinegar
1/4 cup coarsely chopped pecans (optional)

Directions:

In a mixer, combine the cream cheese and goat cheese. Beat until smooth. Add the cheddar cheese and mix until well incorporated. Spread into the bottom of a baking dish. Cover and chill for at least 1 hour.

Heat oil in a skillet over med-high heat. Add the diced onions and saute until softened. Add sugar and mix well. Continue cooking to caramelize the onions. Lower the heat slightly and stir every few minutes. This should take about 10 minutes.

Once the onions are caramelized remove them from the skillet and set aside. Add the cranberries, water, and sugar into the skillet the onions just came out of. Stir to dissolve sugar. Turn heat up to medium and cook until cranberries pop open and are softened, ~5 minutes. Once mixture thickens, add the balsamic vinegar and return the onions to the skillet.

Stir well and then let cool.

Just prior to serving dip, spoon the cranberry mixture on top of the cheese mixture.

Recipe adapted from Blissfully Domestic

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10 Responses to “Corn Tomato and Avocado Salad”

  1. #
    1
    Cate — June 30, 2009 at 12:36 pm

    This looks like such a perfect summer salad. I would definitely add a ton of cilantro. I love it!

  2. #
    2
    oneordinaryday — June 30, 2009 at 12:45 pm

    Looks perfect. Yum.

  3. #
    3
    Colleen — June 30, 2009 at 1:15 pm

    Your pictures look great! I am glad you liked this – I need to make it again soon!

  4. #
    4
    Mermaid Sweets — June 30, 2009 at 2:53 pm

    oh Yum, I will have to try this. Way to improvise in the kitchen, looks like your kitchen is still in the works.

  5. #
    5
    thecookingnurse — June 30, 2009 at 3:47 pm

    I have seen this recipe floating around and I must try it!

  6. #
    6
    Ingrid — June 30, 2009 at 7:48 pm

    I’m in so long as I can pick out the tomatoes! 🙂 Not a fan of them.

    Btw, I made your 40 clove chicken in the slow cooker…..HOLY COW, was that good and so easy (best part)! I’d made it before but a different recipe and not in the slow cooker. My honey actually put it all in the crockpot. My Mom loved it!
    ~ingrid

  7. #
    7
    ellysaysopa — June 30, 2009 at 8:44 pm

    I saved this from Colleen’s site, too. It looks so good. A perfect summer salad!

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    8
    Jen — June 30, 2009 at 8:52 pm

    It is so good. For anyone who’s thinking about making it. DO IT! I also made it again the other day. I didn’t have an avocado around, so I just mixed in a packet of Wholly Guacomole instead. It was delicious.

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    9
    Katie — July 2, 2009 at 12:44 am

    YUMMY! It looks great and perfect for the summer!

  10. #
    10
    thecookingnurse — July 13, 2009 at 10:24 pm

    Update! I made this and added a few additional ingredients. I love it!

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