Baked Cheese and Fruit Dip

This dip was a favorite during grad school get-togethers.  My favorite ways to serve it are with Wheat Thins and apple slices.  I got the original recipe from here but made a few changes.  I've also tried using other kinds of cheeses, like white cheddar and goat cheese, to give it some additional flavor, but unless you're willing to spend a lot more money to use all goat cheese instead of cream cheese, the flavor doesn't come through.  I've decided to just stick with cream cheese and not try to make it too fancy.

Ingredients:

• 16oz. cream cheese
• 3 cups shredded Swiss cheese
• 2 cups dried cranberries
• 1 (8oz) can crushed pineapple (do not drain)
• 1/4 cup fruit juice (I've used orange, cranberry, and apple with good results)

Preheat oven to 375 degrees.  Combine all ingredients together (I use my KitchenAid mixer to speed things along).  Scoop the mixture into a 9-inch pie plate.  Bake for 15-20 minutes or until bubbly and lightly browned.