Creamy Baked Cranberry Dip
Warm, tangy cranberries baked over a creamy, cheesy base. A festive crowd-pleaser for holiday snacking.
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Servings:
Ingredients
Main Ingredients
- 8 oz softened cream cheese
- 0.5 cup sour cream
- 2 tbsp mayonnaise
- 1 cup shredded sharp white cheddar
- 0.25 cup finely grated Parmesan
- 1.5 cup fresh cranberries, roughly chopped
- 0.33 cup granulated sugar
- 2 tbsp orange juice fresh if possible
- 1 tsp orange zest
- 1 tsp chopped fresh rosemary
- 0.25 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 1 tbsp minced jalapeño optional, for a little heat
- 0.25 cup chopped pecans for topping
- 0.25 cup shredded white cheddar extra, for topping
- 2 tbsp sliced green onions for garnish
- 1 tsp olive oil to grease the baking dish
Instructions
Preparation Steps
- Heat oven to 350°F. Lightly oil an 8-inch baking dish.
- Stir cranberries with sugar, orange juice, zest, rosemary, jalapeño, and a pinch of the salt. Let sit 10 minutes.
- Beat cream cheese until smooth. Mix in sour cream and mayonnaise until creamy.
- Fold in 1 cup cheddar, Parmesan, black pepper, and the remaining salt.
- Spread the creamy mixture in the dish. Spoon the cranberry mixture over the top and gently swirl once or twice.
- Scatter the extra cheddar and pecans over the surface.
- Bake until bubbling around the edges and lightly golden, 22 to 25 minutes.
- Rest 5 minutes. Garnish with green onions and serve warm with crackers or crostini.
Notes
Swap half the cream cheese with soft goat cheese for a tangy twist, or use brie for extra decadence. Assemble up to 1 day ahead, cover, and refrigerate; bake straight from the fridge, adding 5–10 minutes. Leftovers keep 3 days; reheat gently at 300°F.
This recipe is an original creation inspired by classic Creamy Baked Cranberry Dip flavors. All ingredient ratios and instructions are independently developed.