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Cranberry Cream Cheese Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 93 reviews
  • Author: Bertha
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 8-12 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

A rich and creamy baked cranberry cream cheese dip featuring sharp cheddar cheese and fresh cranberries, perfect for holiday gatherings or cozy get-togethers. This easy-to-make dip combines the tartness of fresh and canned cranberry sauce with a smooth, cheesy base, baked to bubbly perfection. Serve warm with crostini, crackers, or pita chips for a deliciously festive appetizer.

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, all natural cane sugar preferred (white sugar may be used)
  • 3 tablespoons orange juice, fresh squeezed or store bought
  • 1 tablespoon lemon juice, fresh is best
  • ¼ cup water

Instructions

  1. Make Homemade Cranberry Sauce (Optional): Remove ½ cup of cranberries for the dip. Combine remaining cranberries, sugar, orange juice, lemon juice, and water in a small saucepan. Cook over medium-low heat, stirring occasionally until sugar dissolves and some cranberries burst, creating a thick sauce with a mix of whole berries and softened ones. Set aside to cool. This yields extra cranberry sauce to store and use later.
  2. Prepare Baking Dish and Oven: Lightly spray a 1 ½ quart baking dish with cooking spray. Preheat oven to 375°F (190°C), or 350°F (175°C) if using convection.
  3. Mix Cheeses and Nutmeg: In a medium-large bowl, combine cream cheese and 1 ¾ cups grated sharp cheddar until well blended. If using, grate ⅛ to ¼ teaspoon fresh nutmeg into the mixture for added warmth and flavor.
  4. Add Cranberries and Sauce: Gently stir in the cranberry sauce and reserved ½ cup fresh cranberries into the cheese mixture, ensuring even distribution.
  5. Assemble and Bake: Spoon the cranberry cheese mixture evenly into the prepared baking dish. Sprinkle the remaining ¼ cup grated cheddar on top. Bake for 18-23 minutes (15 minutes if convection oven) until the dip is bubbly and the edges start to brown. Cover loosely with foil if browning too quickly.
  6. Finish with Cheese Topping: A few minutes before removing from oven, add any remaining shredded cheddar on top, remove foil, and bake uncovered just long enough for the cheese to brown lightly.
  7. Serve: Serve warm immediately with crostini, crackers, or pita chips. If desired, grate extra fresh nutmeg over the top for garnish.
  8. Optional – Prepare Crostini: Slice a fresh French baguette evenly. Lightly dip one side of each slice in olive oil or brush with oil, sprinkle with flaky sea salt, then toast or broil in a toaster oven or conventional oven until lightly browned and crisp, about 2 minutes under broil, watching carefully. Serve alongside the dip.

Notes

  • For a spicy variation, add 2 tablespoons chopped jarred jalapenos to the cheese and cranberry mixture.
  • Substitute mascarpone cheese for cream cheese for an even creamier texture.
  • Add ¼ cup chopped nuts for a crunchy texture and nutty flavor.
  • Incorporate fresh chopped rosemary for an earthy hint.
  • Make the dip up to 2 days ahead; store covered in the refrigerator and bring to room temperature before baking.
  • This dip is naturally gluten-free when using fresh shredded cheese; avoid pre-shredded cheese with additives.
  • For a vegan option, replace cream cheese and cheddar with plant-based alternatives.
  • To double the recipe, use a 7×11 or 2-quart baking dish and increase baking time until bubbly throughout.
  • Dippers suggestions: sweet (Nilla wafers, graham crackers, cinnamon pita chips, shortbread); savory (crostini, pita chips, bagel chips, pretzels, crackers like Ritz or Triscuit); gluten-free/low carb (carrot chips, cucumber slices, celery, bell peppers).
  • Store leftovers refrigerated up to 5 days; reheat covered in oven at 250°F for 20-30 minutes or microwave in short intervals until bubbly.
  • Do not freeze the baked cranberry cream cheese dip to maintain texture and flavor.
  • Using freshly grated nutmeg adds a warm, slightly sweet aroma that complements the cranberries.

Nutrition

  • Serving Size: 1/12 of recipe (approx. 1/2 cup)
  • Calories: 220
  • Sugar: 8g
  • Sodium: 250mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 45mg

Find it online: https://grannyeats.com/cranberry-cream-cheese-dip-recipe/