Description
This Best Baked Cranberry Cream Cheese Dip is a deliciously creamy and cheesy appetizer perfect for holiday gatherings and parties. It features a blend of sharp cheddar and cream cheese combined with tangy cranberry sauce and fresh cranberries, baked until bubbly and golden. Serve warm with crostini, crackers, or vegetable dippers for a sweet and savory treat that’s simple to prepare and sure to impress.
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 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 granulated sugar (all natural cane sugar or white sugar)
- 3 tablespoons fresh squeezed orange juice (naval orange preferred)
- 1 tablespoon fresh lemon juice
- ¼ cup water
Instructions
- Make Homemade Cranberry Sauce (Optional): Remove ½ cup of fresh cranberries for the dip. In a small saucepan, combine the remaining cranberries, sugar, orange juice, lemon juice, and water. Cook over medium-low heat, stirring occasionally, until sugar dissolves and cranberries begin to burst but some remain whole. Allow to cool before using. Store leftovers in an airtight container in the fridge or use canned cranberry sauce as a substitute.
- Prepare Baking Dish and Oven: Lightly spray a 1½ quart baking dish with cooking spray. Preheat the oven to 375°F (190°C), or 350°F (175°C) if using a convection oven.
- Mix Cheese and Nutmeg: In a medium-large bowl, combine the cream cheese and 1¾ cups of grated sharp cheddar cheese until well mixed. Optionally, add ⅛ to ¼ teaspoon freshly grated nutmeg to the mixture and blend well for extra flavor.
- Add Cranberries and Cranberry Sauce: Gently fold in the cranberry sauce and ½ cup of reserved fresh cranberries into the cheese mixture. Spread evenly in the prepared baking dish.
- Top and Bake: Sprinkle the remaining ¼ cup of shredded cheddar cheese evenly on top of the dip. Bake in the preheated oven for 18–23 minutes (about 15 minutes if convection) until the dip is bubbly around the edges and the center.
- Brown the Top: A few minutes before removing from oven, sprinkle the remaining cheddar cheese on top, remove any foil covering, and bake uncovered until the cheese browns lightly.
- Serve: Serve the dip immediately with crostini, crackers, pita chips, or vegetable slices. Optionally, grate additional fresh nutmeg on top for garnish.
Notes
- Variations include adding 2 tablespoons chopped jarred jalapenos for a spicy kick, substituting mascarpone for cream cheese for a creamier texture, or mixing in ¼ cup chopped nuts or fresh rosemary for extra flavor.
- This dip can be made ahead, refrigerated covered, then brought to room temperature before baking.
- The recipe is naturally gluten-free if you use gluten-free dippers and avoid pre-shredded cheese with anti-caking agents.
- To make vegan, substitute 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.
- Suggested dippers: sweet (Nilla wafers, graham crackers, cinnamon pita chips, shortbread), savory (crostini, pita chips, bagel chips, pretzels, crackers), gluten-free/low carb (carrot chips, cucumber slices, celery, bell peppers).
- Store leftovers in an airtight container in the fridge for up to 5 days; reheating in oven at 250°F for 20-30 minutes or microwave in short intervals is recommended.
- Homemade crostini can be made by lightly oiling baguette slices, sprinkling with flaky salt, and broiling until golden brown.
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 190
- Sugar: 7g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
