Best Baked Cranberry Cream Cheese Dip Recipe
User Reviews
5
Best Baked Cranberry Cream Cheese Dip Recipe
Description
The Best Baked Cranberry Cream Cheese Dip Recipe combines softened cream cheese with a significant amount of sharp cheddar cheese and cranberry sauce, optionally including whole cranberries for texture. The cheese mixture gains depth with a hint of nutmeg when included. The dip is baked in a lightly oiled dish until bubbly and warm.
The dip’s flavor contrasts the creamy richness of the cheeses with the bright tartness of the cranberries, producing a balanced taste. Freshly prepared crostinis, made by lightly oiling and broiling baguette slices, are recommended to accompany this dip, imparting a crisp texture to complement the creamy dip.
This dip can be prepared ahead of time and refrigerated before baking. Leftovers are best stored airtight in the refrigerator and reheated gently, avoiding freezing to maintain texture. Various substitutions, such as plant-based cheeses for vegan versions, or additions like jalapenos for heat, offer customization options.
This dip may be made in advance, chilled, and brought to room temperature before baking to retain its texture.For making crostinis, lightly brush or dip baguette slices in olive oil and broil until lightly toasted.Leftover baked dip keeps in the refrigerator for up to five days and can be reheated covered in a low oven or microwave.Use fresh or frozen cranberries for the sauce; canned cranberry sauce can substitute for convenience.To keep the dip vegan, replace cream cheese and cheddar cheese with plant-based alternatives.
Ingredients
Cranberry Cream Cheese Dip
- 2 cups cheddar cheese grated (divided, extra-sharp
- 8 oz cream cheese room temperature; full fat, or Neufchatel is fine
- ¼ heaping cup cranberry sauce canned, leftover or make recipe below.
- ½ cup cranberries may substitute with frozen, do not thaw, fresh
- ⅛-¼ teaspoon nutmeg fresh or ground (optional)
Optional Homemade Cranberry Sauce
- 12 ounces cranberries fresh or frozen (do not thaw)
- 1 cup sugar I use all natural cane sugar, white sugar may be used
- 3 tablespoons orange juice fresh squeezed is best, from a naval orange, but store bought is fine.
- 1 tablespoon lemon juice fresh is best
- 1/4 cup water
Instructions
Optional Homemade Cranberry Sauce
- Remove 1/2 cup of cranberries for the dip. If making your own cranberry sauce, then add the rest of the cranberries, granulated sugar, orange and lemon juice and water to a small saucepan. Stir to combine, cooking over medium-low heat, stirring occasionally.
- The sugar will dissolve and the cranberries will start to burst and pop, you want some cranberries rather whole, while others will disintegrate. NOTE: This recipe makes more than needed for the Cream Cheese Cranberry dip, store leftovers in airtight container in fridge and use another time. Or use canned or leftover cranberry sauce.
Make the Cranberry Cream Cheese Dip
- Lightly spray a small 1 ½ quart baking dish with a little spray oil and preheat the oven to 375° F (190° C) (350° F (175° C) if using a convection oven).
- In a medium-large mixing bowl, stir together the cream cheese and 1 ¾ cups aged cheddar cheese until combined.
- If desired, grate some fresh nutmeg into the cheese mixture and combine, this is a taste preference. I like a little more, about ½ a teaspoon (ground may be substituted).
- Gently stir in the cranberry sauce and 1/2 cup reserved fresh cranberries, then spooning the cranberry mixture evenly into prepared baking dish, and top with remaining 1/4 cup shredded cheddar. Baking 18-23 minutes (15 minutes if convection) until bubbly in the middle and the edges.
- Cover if needed with some foil (shiny side down) if browning too quickly.
- A few minutes before you are ready to pull it out of the oven, sprinkle remaining aged cheddar cheese on top and remove foil to brown a bit.
- Serve immediately with crostini, crackers or pita chips. If desired, grate a little more fresh grated nutmeg over the top.
Notes
- This dip may be made in advance, chilled, and brought to room temperature before baking to retain its texture.
- For making crostinis, lightly brush or dip baguette slices in olive oil and broil until lightly toasted.
- Leftover baked dip keeps in the refrigerator for up to five days and can be reheated covered in a low oven or microwave.
- Use fresh or frozen cranberries for the sauce; canned cranberry sauce can substitute for convenience.
- To keep the dip vegan, replace cream cheese and cheddar cheese with plant-based alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-12 servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 145kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 183mg | 8% |
| Potassium | 43mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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