Hot Blueberry Cheddar Dip with Toasty Bread
1 (8-ounce) block of cream cheese, softened
8 ounces white cheddar cheese, freshly grated
1/4 teaspoon nutmeg
1 heaping cup of fresh blueberries
1 loaf of french bread, sliced —> SLICE APPLES FOR DIPPING INSTEAD
2-3 tablespoons olive oil
Preheat oven to 375 degrees F. Place two oven racks on the middle and lower level. Slice bread and place on a baking sheet, drizzling it with olive oil.
In a bowl, mix cream cheese with grated cheddar and nutmeg. Fold in blueberries. Place in an oven-safe dish, then set on the top oven rack. Bake for 30-35 minutes, or until cheese is hot, golden and bubbly, and blueberries and bursting. At the 20 minute mark, place baking sheet with bread on the lower rack to toast, checking and tossing every 4-5 minutes. Serve immediately! With white wine, of course.