Description
This Best Baked Cranberry Cream Cheese Dip is a delightfully creamy, cheesy appetizer perfect for holiday gatherings or any party. It combines sharp cheddar and cream cheese with tart and sweet cranberries, baked to bubbly perfection and served warm with an array of dippers such as crostini, crackers, or pita chips. The recipe also offers an optional homemade cranberry sauce for freshness and customization.
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 preferred
- 1 tablespoon lemon juice, fresh preferred
- ¼ cup water
Instructions
- Prepare Optional Homemade Cranberry Sauce: Remove ½ cup cranberries for the dip. In a small saucepan, combine remaining cranberries, sugar, orange juice, lemon juice, and water. Cook over medium-low heat, stirring occasionally until sugar dissolves and cranberries burst, about 10-15 minutes. Leave some berries whole. Cool and store leftovers in an airtight container in the fridge.
- Preheat Oven and Prepare Baking Dish: 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 oven.
- Mix Cheese and Nutmeg: In a medium-large bowl, stir together cream cheese and 1¾ cups grated cheddar cheese until combined. If using, grate fresh nutmeg (up to ½ teaspoon) into the mixture and mix well for added warmth and flavor.
- Combine Cranberries and Cheese Mixture: Gently fold in the cranberry sauce and ½ cup reserved fresh cranberries into the cheese mixture, ensuring even distribution without breaking the berries excessively.
- Assemble and Bake: Spoon the cranberry-cheese mixture evenly into the prepared baking dish. Sprinkle the remaining ¼ cup shredded cheddar cheese on top. Bake for 18-23 minutes (15 minutes if using convection), until the dip is bubbly in the center and edges. Cover with foil if browning too quickly.
- Final Cheese Topping: A few minutes before baking is complete, sprinkle any remaining aged cheddar cheese on top and remove foil to let it brown slightly.
- Serve: Remove from oven and serve immediately with crostini, crackers, pita chips, or vegetable dippers. Optionally, grate more fresh nutmeg over the top for extra aroma and flavor.
- Make Ahead and Storage: The dip can be prepared up to 2 days in advance, covered in the refrigerator. Bring to room temperature before baking. After baking, cool completely and refrigerate in an airtight container up to 5 days. Reheat covered in a 250°F oven for 20-30 minutes or in the microwave in 30-45 second intervals until bubbly.
- Optional Crostini Preparation: Slice a fresh French baguette evenly. Lightly brush or dip one side in olive oil and sprinkle with flaky sea salt if desired. Toast in a toaster oven or under a broiler for 1-2 minutes until crisp and lightly browned.
Notes
- Add 2 tablespoons chopped jarred jalapeños for a spicy variation.
- Swap cream cheese for mascarpone for a richer, creamier texture.
- Add ¼ cup chopped nuts for crunch and texture.
- Mix in fresh chopped rosemary for an earthy herbal note.
- Dip is naturally gluten-free; avoid pre-shredded cheeses with additives.
- For a vegan version, use plant-based cream cheese and shredded cheese substitutes.
- Double the recipe easily using a larger casserole dish and extend baking time until bubbly throughout.
- Suggested dippers include sweet options like graham crackers and cinnamon pita chips, or savory options like crostini and pretzel chips.
- Store leftovers in an airtight container in the fridge for up to 5 days; freezing is not recommended.
- Rewarm gently to maintain creamy texture without drying out.
Nutrition
- Serving Size: 1/12 of recipe (approx. 1/3 cup)
- Calories: 210
- Sugar: 6g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
