Description
This Baked Cranberry Cream Cheese Dip combines creamy, savory cheddar and cream cheese with tart, jewel-toned cranberries for a show-stopping appetizer. Bubbly, golden, and sweetly tangy it’s the perfect dip for holidays or cozy gatherings. Serve it warm with crostini or crackers for a festive crowd-pleaser.
Ingredients
Units
Scale
- 8 oz cream cheese (room temperature (full-fat or Neufchâtel))
- 2 cups extra-sharp cheddar cheese (grated (divided))
- 1/4 heaping cup cranberry sauce (canned, homemade, or leftover)
- 1/2 cup fresh cranberries (or frozen, not thawed)
- 1/8 -1/4 teaspoon nutmeg (fresh or ground (optional))
- Optional Homemade Cranberry Sauce:
- 12 oz fresh or frozen cranberries (do not thaw)
- 1 cup sugar (natural cane or white sugar)
- 3 tablespoons orange juice (fresh-squeezed preferred)
- 1 tablespoon lemon juice (fresh)
- 1/4 cup water
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 1½-quart baking dish.
- Make cranberry sauce (optional): In a small saucepan, combine cranberries, sugar, orange juice, lemon juice, and water. Simmer on medium-low, stirring occasionally, until cranberries burst and sauce thickens (about 10–12 minutes). Cool before using.
- Mix the dip base: In a bowl, stir together cream cheese and 1¾ cups cheddar until smooth. Add nutmeg if desired.
- Add cranberries: Fold in cranberry sauce and ½ cup fresh cranberries.
- Bake: Spread mixture into prepared dish, top with remaining ¼ cup cheddar, and bake 18–23 minutes (or 15 minutes convection) until bubbly and golden.
- Serve: Sprinkle with extra nutmeg if desired. Serve warm with crostini, crackers, or pita chips.
Notes
- Use room temperature cream cheese for a smoother blend.
- Make ahead: Prepare the dip up to 24 hours in advance and refrigerate; bake before serving.
- Leftovers: Store in an airtight container up to 4 days. Reheat at 325°F for 10–12 minutes.
- Substitute raspberry preserves or lingonberry jam if cranberry sauce isn’t available.
Nutrition
- Calories: 210
