Ingredients:

  • 16 oz full-fat cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic, microplaned
  • 2 cups sharp white cheddar cheese, freshly grated
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 6 slices thick-cut bacon
  • 3 green onions, thinly sliced
  • 1 tbsp fresh rosemary, finely minced
  • 1 tbsp balsamic glaze
  • 1/2 cup panko breadcrumbs
  • 1/4 cup parmesan cheese, grated
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Place 6 slices of thick cut bacon in a cold skillet. Turn the heat to medium and render the fat slowly. Remove the bacon once it reaches a deep mahogany color and a shatter crisp texture. Chop finely.
  3. Toss the chopped cranberries and balsamic glaze into the bacon pan. Sauté for 3 minutes until softened but still holding their shape.
  4. In a large mixing bowl, use an electric hand mixer to beat the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth and fluffy.
  5. Fold the grated white cheddar, sautéed cranberries, crumbled bacon, green onions, and rosemary into the cream cheese base until evenly distributed.
  6. Transfer the mixture to a 9-inch cast iron skillet or ceramic baking dish.
  7. In a small bowl, combine panko breadcrumbs, grated parmesan, and melted butter. Sprinkle this mixture evenly over the dip.
  8. Bake for 25 minutes until the edges are bubbling and the panko crust is golden brown. Serve warm with crostini or crackers.