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.
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love fun new burger recipes, can’t wait to see what else is in the line up. This recipe is intriguing. I’m really curious about the use of smoked salmon along with regular salmon. Too bad I had a whole bunch of smoked salmon this weekend for a party, and there is none leftover – otherwise I would definitely be trying this this week!
I love the combo with the smoked salmon – so much flavor! And these look really moist too. I’ll have to give them a shot! Yum!
We do salmon burgers with the canned salmon when we want a quick and delicious meal! I also always add some chopped peppers into the patty.. delicious! Can’t wait to see what you come up with next!
Sold! I love salmon burgers and I love smoked salmon. I am sure they will be great combined! 🙂
I’ve been looking for a good salmon burger recipe. This sounds divine!
Oooh I’m looking forward to a week of burger recipes, and this salmon one sounds fantastic! I like the idea of using both fresh and smoked varieties. Yum!
i think i have to add salmon burgers to my list of things to try
my my, i just got back from alaska, where i purchsed some smoked salmon to bring back 🙂 definitely trying this one!!!
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