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Cranberry Feta Cream Cheese Dip

6 oz cranberries
1/2 cup sugar
1/2 cup water
1 sprig rosemary
2 leaves sage
kosher salt
freshly cracked black pepper
4 oz feta, crumbled
8 oz cream cheese, well softened to room temperature.

Bring first 5 ingredients to a boil over medium heat, stirring frequently. Once a boil is reached, reduce heat to medium-low. Simmer until the cranberries have burst and the sauce is thick. Taste and season as necessary with kosher salt and freshly cracked black pepper. Remove from heat and allow sauce to cool for 5 minutes. Remove the rosemary sprig and sage leaves.

In a mixing bowl, cream the cream cheese (stir with a wooden spoon until easy to work with and slightly fluffy). Add the feta cheese and slightly cooled cranberry sauce to the bowl. Stir until thoroughly combined. Taste and adjust seasoning as necessary with kosher salt and freshly cracked black pepper. Makes a great dip for freshly baked pretzles or as a spread on bagels. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Happy Untraditional Thanksgiving... Several Days Late
http://www.whatwereeating.com/recipes/happy-untraditional-thanksgiving-several-days-late/