Kristin Maxwell
Last updated on
Cranberry Rosemary Cheese Spread
This Cranberry Cheese Spread is sweet and savory and filled with all kinds of good things, like cream cheese, goat cheese, dried cranberries & apricots and just a dash of honey for sweetness.
I have quite the affinity for appetizers, especially dips and spreads. This cheese spread is delicious on crackers, crostini toasts, or even tortilla chips. It’s creamy and tangy with chunks of sweet dried fruit and just a hint of rosemary.
Cream Cheese, Goat Cheese and just a dash of honey are whipped together in a stand mixer or with a handheld mixer, making the mixture light and fluffy. This could be a fabulous spread all on it’s own, but the fresh rosemary and dried fruits put this cheese spread way over the top.
It’s a perfectly festive appetizer, too, with it’s beautiful hints of red, green and orange. Take this deliciousness to your next party and it’s sure to steal the show!
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Ingredients
- 8 ounces room temperature cream cheese
- 4 ounces crumbled goat cheese
- 1 teaspoon honey
- 1/2 cup dried cranberries roughly chopped
- 1/2 cup dried apricots chopped
- 1 tablespoon fresh chopped rosemary
- pinch of salt optional
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, combine cream cheese, goat cheese, honey and a small pinch of salt on high speed until smooth and fluffy, about 1-2 minutes.
- Switch to the paddle attachment, or simply use a spoon, and gently stir in fresh rosemary and dried fruits.
- Spoon cheese mixture into a small bowl and chill for a couple of hours before serving. Best with crackers or crostini.
For more delicious dips, try these:
Caramelized Onion, Bacon and Goat Cheese Dip
For all appetizers go HERE and for all recipes go HERE.
This looks so good and so perfect for TG. This year I have to make everything that I can ahead and freeze. Do you think this would freeze?
I would be afraid to freeze this as it would likely loose it’s creaminess. It’s super simple to make so I’d just make it a day ahead and keep in the fridge.
We loved this dip!! Love love love!
Any problem making it up two days prior to serving?
I think that would be ok, but I wouldn’t go further out than that.
This sounds amazing! What would you substitute for the goat cheese? I am not a fan of goat cheese and can’t eat the higher mold cheeses like blue cheese. Thank you.
You could use Feta, and just whip it for several minutes with a hand mixer, or even just replace it with more cream cheese. The goat cheese has a very distinct flavor which is what really “makes” this spread.