Description
This Baked Cream Cheese Cranberry Dip is a creamy, tangy, and festive appetizer perfect for holiday gatherings. Combining the smooth richness of cream cheese and sour cream with the tart sweetness of whole berry cranberry sauce, warm spices, crunchy pecans, fresh rosemary, and a layer of melted white cheddar cheese, this dip is sure to be a crowd-pleaser served with crackers or toasted baguette slices.
Ingredients
Scale
Base
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
Cranberry Topping
- 1 cup whole berry cranberry sauce
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped pecans (optional)
- 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
Topping
- 1/2 cup shredded white cheddar cheese
For Serving
- Crackers or toasted baguette slices
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to create the perfect baking environment for the dip to warm through and the cheese to melt.
- Prepare the Cream Cheese Base: In a mixing bowl, combine the softened cream cheese and sour cream until smooth and creamy, ensuring there are no lumps.
- Spread Base in Baking Dish: Evenly spread the cream cheese and sour cream mixture into a small baking dish or oven-safe skillet, creating an even layer.
- Mix the Cranberry Topping: In a separate bowl, stir together the whole berry cranberry sauce, ground cinnamon, ground nutmeg, chopped pecans (if using), and fresh or dried rosemary to incorporate warm flavors and texture.
- Layer Cranberry Mixture: Spoon the cranberry topping evenly over the cream cheese base, spreading it smoothly to cover the entire surface.
- Add Cheese Topping: Sprinkle the shredded white cheddar cheese evenly over the cranberry layer to add a melty, savory finish.
- Bake the Dip: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is hot and bubbly and the cheese has melted beautifully.
- Rest Before Serving: Remove from the oven and let the dip sit for 5 minutes to cool slightly and set before serving.
- Serve: Serve warm alongside crackers or toasted baguette slices for dipping.
Notes
- You can prepare this dip mixture in advance and refrigerate it, then bake just before serving to save time.
- For enhanced flavor and crunch, toast the pecans lightly in a dry skillet before adding them to the cranberry mixture.
- If you prefer a milder herb flavor, reduce the rosemary to 1/2 tablespoon fresh or 1/4 teaspoon dried.
- This dip pairs wonderfully with a variety of crackers, flatbreads, or toasted baguette slices—choose your favorite!
- Reheat leftovers gently in the oven or microwave, stirring occasionally to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dip (approximately 75g)
- Calories: 180
- Sugar: 8g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
