Cranberry Brie Biscuit Dip

Not only is this cranberry brie dip perfect for holiday parties, it's the best way to use up those homemade cranberry sauce leftovers. This is one of our most-loved Thanksgiving appetizer recipes: not only is it completely delicious, but it couldn't be easier to make. You only need a handful of ingredients (including canned biscuits.) and under 30 minutes to create this recipe, making it a perfect last-minute appetizer to complete your holiday meal.

Cranberry Brie:
1 (12.3 oz) round brie cheese, at room temperature
¼ cup cranberry sauce
¼ cup white cheddar, freshly shredded
1 sprig rosemary
black pepper, freshly cracked

Biscuits:
1 (16.3 oz) can refrigerated biscuits
2 Tbsp. butter, melted
1 Tbsp. parsley, freshly chopped
sea salt
black pepper, freshly ground

Garnish:
1 drizzle pure honey

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Cut biscuits in half and roll into balls. In a small bowl, stir together butter, melted and fresh parsley. Place biscuits in a ring around the edge of a medium skillet and brush with butter. Season with salt and pepper.

Place brie in the center of the biscuits and use a paring knife to remove the top rind. Bake until brie is melty, 8-10 minutes.

Add cranberry sauce and cheddar to melted brie and gently fold to combine. Smooth the cheese mixture into an even layer and top with rosemary. Return to oven to melt cheddar, 5-7 minutes more.

Drizzle with honey and serve hot.

Makes 6 servings.

Cook's Notes: If you don't have leftover cranberry sauce, canned works too. Just make sure you use whole berry-not jellied-canned cranberry sauce.