Preheat oven to 190C/170C fan/gas 5.
Mix together the mayonnaise, sour cream, cream cheese, grated Dubliner Vintage, rosemary and salt and pepper.
Transfer to a small oven-proof dish and create 5-6 little wells in the dip. Fill each well with cranberry sauce.
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.