Description
This Baked Cream Cheese Cranberry Dip is a creamy, tangy, and slightly sweet appetizer featuring warm cream cheese topped with a festive cranberry sauce. Perfect for holiday gatherings, it pairs wonderfully with crackers or crusty bread.
Ingredients
Scale
For the Cranberry Topping:
- 1 cup fresh or frozen cranberries
- 1/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon orange zest (optional, for extra flavor)
- 1 tablespoon honey or maple syrup (optional, for added sweetness)
For the Cream Cheese Base:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella or white cheddar cheese
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
For Garnish:
- 2 tablespoons chopped fresh parsley or green onions
- Crackers, pita chips, or baguette slices, for serving
Instructions
-
Make the Cranberry Sauce:
- In a small saucepan, combine cranberries, sugar, water, and orange zest. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the cranberries start to burst and the sauce thickens.
- Stir in honey or maple syrup if using, then remove from heat and let it cool slightly.
-
Prepare the Cream Cheese Mixture:
- Preheat the oven to 375°F (190°C). In a mixing bowl, combine softened cream cheese, sour cream, shredded cheese, garlic powder, salt, and black pepper. Mix until smooth and creamy.
-
Assemble and Bake:
- Spread the cream cheese mixture evenly in a small baking dish or pie dish. Top with the cranberry sauce, spreading it gently to cover the cream cheese.
- Bake for 15-20 minutes, or until the edges are bubbly and the dip is warmed through.
-
Garnish and Serve:
- Remove from the oven, sprinkle with chopped parsley or green onions, and serve warm with crackers, pita chips, or sliced baguette.
Notes
- Make Ahead: Prepare the cranberry sauce and cream cheese base in advance, assembling just before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.