Southern Cranberry & Cheddar Skillet Dip
Served in a cast iron skillet, warm and melted with a little kick and topped with tart cranberries.
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Servings: 8
Ingredients
- • 12 oz. whole fresh cranberries
- • 1 C granulated sugar
- • 1 small orange
- • 2 tablespoon water
- • ½ jalapeño finely diced
- • 1 C chopped pecans
- • 4 oz jalapeño pimento cheese
- • 4 oz cream cheese
- • 4 oz grated mild cheddar
- • 2 tablespoon minced onion
- • ½ teaspoon cayenne pepper
- • ¼-1/2 teaspoon garlic salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium skillet or saucepan, add 12 oz. cranberries, 1 C sugar, 2 tablespoon water, and finely diced jalapeños. Slice the orange in half and squeeze juice over cranberries.
- Cook over medium heat, stirring occasionally, until berries burst and juice thickens.
- While your berries are cooking down, mix the rest of the ingredients together in a medium mixing bowl.
- Spoon the cheese mixture into a small 8 inch cast iron skillet. Use a spoon to make a hollow in the center.
- Fill the hollow with your cranberries and garnish with several thin jalapeño slices. Bake at 350 for 15-20 minutes or until bubbly around the edges.
Notes
Serve warm in the skillet with any cracker or bread.