50 g Mayonnaise
 200 g Sour cream
 150 g Full fat cream cheese
 150 g Dubliner Vintage, grated
 1 tbsp Fresh rosemary leaves
 Salt & Black pepper
 100 g Cranberry sauce
1

Preheat oven to 190C/170C fan/gas 5.

2

Mix together the mayonnaise, sour cream, cream cheese, grated Dubliner Vintage, rosemary and salt and pepper.

3

Transfer to a small oven-proof dish and create 5-6 little wells in the dip. Fill each well with cranberry sauce.

4

Transfer to the oven to bake for 20-25 minute or until melted and with a golden top. Allow to cool for 5 minutes before serving with crusty bread and crudites.

Ingredients

 50 g Mayonnaise
 200 g Sour cream
 150 g Full fat cream cheese
 150 g Dubliner Vintage, grated
 1 tbsp Fresh rosemary leaves
 Salt & Black pepper
 100 g Cranberry sauce

Directions

1

Preheat oven to 190C/170C fan/gas 5.

2

Mix together the mayonnaise, sour cream, cream cheese, grated Dubliner Vintage, rosemary and salt and pepper.

3

Transfer to a small oven-proof dish and create 5-6 little wells in the dip. Fill each well with cranberry sauce.

4

Transfer to the oven to bake for 20-25 minute or until melted and with a golden top. Allow to cool for 5 minutes before serving with crusty bread and crudites.

Notes

Baked Cranberry & Cheddar Dip