Description
This Best Baked Cranberry Cream Cheese Dip is a luscious and tangy appetizer perfect for holiday parties or cozy gatherings. Combining sharp aged cheddar, creamy full-fat cream cheese, and vibrant cranberry sauce topped with fresh cranberries, it delivers a perfect balance of savory and sweet. This easy-to-make baked dip comes with optional homemade cranberry sauce and suggestions for serving, making it a crowd-pleaser with versatile dippers like crostini, crackers, or fresh vegetable slices.
Ingredients
Scale
Cranberry Cream Cheese Dip
- 2 cups Extra-Sharp Cheddar cheese, grated (divided)
- 8 oz cream cheese, room temperature; full fat or Neufchatel
- ¼ heaping cup cranberry sauce, canned, leftover or homemade
- ½ cup fresh cranberries, may substitute with frozen (do not thaw)
- ⅛-¼ teaspoon nutmeg, fresh or ground (optional)
Optional Homemade Cranberry Sauce
- 12 ounces cranberries, fresh or frozen (do not thaw)
- 1 cup sugar, preferably all natural cane sugar (white sugar may be used)
- 3 tablespoons orange juice, fresh squeezed preferred
- 1 tablespoon lemon juice, fresh preferred
- ¼ cup water
Instructions
- Make Homemade Cranberry Sauce (Optional): Remove ½ cup cranberries for the dip before starting the sauce. In a small saucepan, combine the remaining cranberries, sugar, orange juice, lemon juice, and water. Cook over medium-low heat, stirring occasionally until the sugar dissolves and cranberries start to burst, with some remaining whole. Let cool. Store leftovers in an airtight container in the fridge or substitute with canned/leftover sauce.
- Prepare Baking Dish and Oven: Lightly spray a 1½-quart baking dish with cooking spray. Preheat oven to 375°F (190°C), or 350°F (175°C) if using convection.
- Mix Cheese Base: In a medium-large bowl, stir together the cream cheese and 1¾ cups grated sharp cheddar cheese until well combined. Optionally, grate ⅛ to ¼ teaspoon fresh nutmeg or up to ½ teaspoon for more flavor and mix into the cheese.
- Add Cranberries and Sauce: Gently fold in the cranberry sauce and ½ cup fresh cranberries reserved earlier. Spoon the mixture evenly into the prepared baking dish.
- Top and Bake: Sprinkle remaining ¼ cup cheddar cheese over the top. Bake for 18-23 minutes (15 minutes if convection) until bubbly around the edges and center. Cover loosely with foil if it browns too quickly.
- Final Cheese Topping: A few minutes before removing from oven, sprinkle the remaining shredded cheddar cheese on top and remove foil to allow cheese to brown slightly. Bake just long enough to melt and brown the cheese.
- Serve: Serve immediately with crostini, crackers, pita chips, or your preferred dippers. Optionally, grate more fresh nutmeg over the top for additional flavor.
Notes
- For a spicy kick, add 2 tablespoons chopped jarred jalapenos to the cheese mixture.
- Swap cream cheese with Mascarpone for a richer, creamier texture.
- Include ¼ cup chopped nuts for crunch and extra flavor.
- Fresh chopped rosemary can add an earthy taste.
- Make dip ahead by assembling and refrigerating, bring to room temperature before baking.
- This dip is naturally gluten-free; avoid pre-shredded cheeses that may contain additives.
- For a vegan version, substitute cream cheese and cheddar with plant-based versions.
- Recipe doubles well; use a larger casserole dish and increase baking time accordingly.
- Sweet dippers: Nilla wafers, graham crackers, cinnamon pita chips, shortbread.
- Savory dippers: crostini, pita chips, bagel chips, pretzels, Ritz, Triscuit or your favorite cracker.
- Gluten-free and low-carb dippers: carrot chips, cucumber slices, celery sticks, sliced bell peppers.
- Store baked dip in an airtight container refrigerated up to 5 days; do not freeze.
- To reheat, cover with foil and warm in a 250°F oven for 20-30 minutes or microwave in short intervals until bubbly.
- For homemade crostini: lightly oil baguette slices, sprinkle with sea salt, and toast or broil until golden.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 210
- Sugar: 8g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
