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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7 Responses to “New York Style Cheesecake with Blueberry Sauce”

  1. #
    1
    Jigginjessica — May 11, 2011 at 9:14 pm

    Besides the top being a little brown it looks like a perfect cheesecake! I absolutely must try this recipe. Thanks for sharing

  2. #
    2
    The Small Boston Kitchen — May 12, 2011 at 2:50 am

    Yes!

  3. #
    3
    Amber — March 18, 2013 at 3:02 pm

    Can I use dried blue berries for the sauce.

    • beantownbaker — March 25th, 2013 @ 1:42 pm

      I haven’t tried this sauce with dried berries. I am not sure it would work very well without the addition of some liquid. Maybe some fruit juice?

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    4
    Carol Schu — June 5, 2013 at 7:56 pm

    Just made this cheesecake for dinner guests. It was a big hit. I didn’t have any trouble with burning but the top came out spotted with brown instead of the lovely smooth top. No matter, I covered it with blueberry topping and no one cared. Oh, and… It didn’t crack but I left it in the oven until it was completely cooled. Thanks!!

    • beantownbaker — June 10th, 2013 @ 12:30 pm

      Glad it was a success for you! And yay for no cracking 🙂

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    5
    marie williams — January 19, 2017 at 12:49 pm

    Blueberry sauce…
    I looked at least 20 recipes and this was the best for simplicity of ingredients.

    It didn’t require vanilla, or zest of lemon (which would require a grater$$)

    And best of all it did not require a ton of sugar. I am not much of a cook however your easy to understand directions. And it was great.
    Thank you

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