Ingredients
1
(8-oz.) pkg. 1/3-less-fat cream cheese (Neufchâtel), softened
1
oz. (1/4 cup) crumbled blue cheese
4
oz. (1 cup) shredded white Cheddar cheese
1
tablespoon chopped onion
1
cup fresh or frozen cranberries, thawed
1/4
cup sugar
3
tablespoons frozen apple juice concentrate, thawed
3
tablespoons brandy
Preparation
Line flat shallow 1 1/2-cup dish with plastic wrap. In food processor bowl with metal blade or mixer bowl, combine cream cheese, blue cheese, Cheddar cheese and onion; process until well blended. Spoon cheese mixture into lined dish; smooth top. Cover; refrigerate.
In small saucepan, combine cranberries, sugar and apple juice concentrate. Cook over low heat until juices flow and cranberries pop, stirring frequently. Cook 3 minutes or until slightly thickened. Remove from heat; cool 5 minutes. Stir in brandy. Cover; refrigerate 30 minutes or until cooled.
About 30 minutes before serving time, remove cover from cheese; invert onto small serving plate. Remove plastic wrap. Let stand at room temperature for 30 minutes for best flavor. Before serving, spoon cranberry mixture over cheese. Serve with assorted crackers.
