The appetizer no one will be able to stop munching on!
An ooey-gooey dip perfect for any time of the year. Fun to cook on the grill in a skilet during the summer or bake in the oven in those cooler months. Regardless when and how you make it everyone will love it. Recipe and photos by Laura of Nourishing Plate.
Place shredded cheddar cheese and cream cheese in a bowl. Mix to combine. Spread into a 9 or 10 inch cast-iron skillet (see note below). Top with cranberries, rosemary and pecans. Place skillet over direct heat on grill, close grill cover (if possible) and cook for 10 minutes or until hot and bubbly.
Serve with crackers.
Note: If you do not have a grill or skillet, place mixture in a 2 quart baking dish. Heat in the oven at 350 degrees for 15-20 minutes or until hot and bubbly.
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