Let Me Tell You About This Dip (And How It Somehow Became a Family Tradition)
Okay, confession time: I used to dread going to potlucks because I’d stress about what to bring. Then one year, out of sheer laziness (and maybe a touch of panic), I chucked some cream cheese, cranberry sauce, and odds and ends into a baking dish. Baked it, crossed my fingers, and—well, folks, Baked Cranberry cream cheese Dip has been requested ever since. My cousin Jake still says it’s the only reason he shows up. It’s tangy, creamy, and makes you look like you actually know what you’re doing in the kitchen, even when you’re faking it.
Why You’ll Love This—Or At Least, Why I Keep Making It
I whip this up every time someone signs up to bring “something easy but not boring.” My family practically demolishes it before we’ve even finished pouring drinks. It’s sweet and savory, and if you’re hosting around the holidays? It looks ridiculously festive, almost like you planned ahead. (I didn’t. Never do.) I used to be suspicious about how cranberries and cheese would go together—spoiler alert, apparently everyone else figured this out ages ago. If you’re worried about the cheese oozing everywhere, don’t be—it’s half the fun, really. Go ahead, wear stretchy pants.
What You’ll Need (Plus Some Swaps and Opinions)
- 1 block (about 225g/8oz) cream cheese (full-fat is dreamy, but I’ve done it with light. My aunt swears Philadelphia is superior, but honestly, store brand works too)
- 1 cup cranberry sauce (homemade is magic, but I’ve used the stuff from the can and nobody blinked)
- 1/3 cup chopped walnuts or pecans (or skip ‘em—sometimes I just grab what’s in the cupboard)
- 2-3 spring onions, sliced thinly (optional, but they add a pop—when I’m out, I’ll scatter a handful of chives or even diced red onion)
- 1 teaspoon orange zest (not strictly necessary, but it wakes the whole thing up)
- Pinch of black pepper (or not. I forget sometimes and it’s fine)
- (Totally optional) 1 tbsp honey or maple syrup—for the sweet tooths who want a little extra oomph.
How to Make This—Instructions, Rambles, & Honest Hacks
- Heat up your oven to 180°C/350°F. I say ‘about’ because my oven runs hot; if yours is temperamental, adjust accordingly; no one likes scorched cheese.
- Slam the cream cheese block straight into a small baking dish (think 8×8 inch or a cute pie plate—a ramekin, if you’re feeling fancy or just don’t want to wash something big).
- Spread the cranberry sauce over the cheese; use a spoon or just your clean fingers—I won’t judge. This is usually where I sneak a quick taste, for quality control.
- Top with your nuts (walnuts, pecans, whatever survived the snacking) and scatter the spring onions plus the orange zest. The tiny burst of orange makes it smell like Christmas morning.
- Crack a little black pepper over the top, drizzle over honey or maple syrup if using, then stick the whole dish in the oven for 20-ish minutes. You’re looking for melty cheese with a bubbling, jewel-toned sauce.
- Let it rest for at least 5 minutes (this is hard, trust me), because straight from the oven it’s basically lava.
Don’t stress if it looks a bit runny or weird before it sets up. It always does. Just give it a minute—sort of like letting a grumpy cat settle in.
Notes from a Serial Dip-Maker
- If you forget to soften the cream cheese, don’t sweat it. It’ll warm up in the oven anyway.
- I used to think the nuts were essential, but actually, one time I left them out by accident and nobody noticed (except my mum, but she notices everything).
- If your cranberry sauce is super thick, dollop it instead of spreading. Learned that the sticky way.
- Orange zest is the secret weapon I didn’t know I needed—now I keep a bag of oranges just for this. But a splash of orange juice will do in a pinch.
Variations—Things I’ve Tried (for Better or Worse)
- Swapped out cranberry for raspberry jam once when I was desperate; actually not half bad, but it’s sweeter, so maybe cut the honey.
- Added a dash of cinnamon (not too much; once it tasted too much like pie and less like dip!)
- I once tried brie instead of cream cheese. It was…weirdly gooey, and not in a good way. Lesson learned.
- If you’re feeling spicy, a diced jalapeño stirred into the cranberry sauce gives it a kick that’s pretty nice for game days.
The Stuff You Need (But Here’s What I Improvise With)
- Baking dish or pie plate (But, I’ve used an enamel camping mug before—works in a pinch, just smaller portions.)
- Small zester for the orange, or just use a veggie peeler and chop it fine if you’re in a bind. (Been there a few times!)
- Oven. I mean, yeah, you do need this. No good shortcut unless you’re okay with just a cold dip, which sorta misses the point.
If you’re missing a baking dish, check this list of solid baking dishes—I’ve got #3 and it’s a workhorse. Oh, here’s a random tip: if you want to see a beautiful homemade cranberry sauce, I love this guide on The Kitchn.
How to Store Leftovers (Like That Ever Happens)
Technically, you can store leftovers covered in the fridge for up to three days. Reheat gently in the oven or (if it’s just you and a spoon) the microwave for 20 seconds at a time. But honestly, in my house it never lasts more than a day. Once my teenager ate the last bit cold straight from the dish—said it was even better. Not sure about that, but I respect the spirit.
How to Serve It (My Way, Anyway)
We always pile it onto slices of crusty bread, but crackers work too—sometimes even celery sticks if Dad’s on one of his “health kicks.” At Christmas, I plonk it down right in the middle of the table and let folks dig in. It pairs great with a glass of something bubbly (I’m partial to prosecco, but cider does the job). Or just serve with whatever’s handy. Food’s supposed to be fun, yeah?
My Best Pro Tips—Learned the Hard Way
- Don’t rush the baking! I once pulled it out early, only to find ice-cold cheese in the middle. Disappointing. 20 minutes, minimum. (Set a timer if you’re a wanderer like me.)
- Line the baking dish with parchment for easy cleanup if you hate scrubbing burnt-on cheese as much as I do.
- Let it cool a bit before diving in. The cheese needs to settle or else it’ll slosh out everywhere. (And yeah, I impatiently ruined one once.)
- Go easy on the toppings. I went wild with nuts and jam once and it was more of a casserole than a dip.
Some Questions I Actually Get Asked (You Think I Make This Up?)
Can I make this ahead? Sort of! I’ll assemble it earlier in the day, stick it in the fridge, then bake just before friends arrive. If you bake it totally ahead, it reheats okay, but it’s never quite as oozy. Well, in my humble opinion.
Is there a non-dairy version? Haven’t cracked that one, honestly. Tried some vegan block cheese once and the texture wasn’t for me. If you find a good swap, please tell me!
What’s the best way to transport it? Use a baking dish with a lid, wrap it in a tea towel, and hope for the best. Oh, and put it on a tray—in case you hit a pothole, because that time I didn’t, I had cranberry everywhere (my car still has faint pink stains, sigh).
My Cranberry Sauce is too runny! No biggie; just use less, or balance with a little more cheese. Actually, I find it works better if it’s a bit loose anyway, so don’t stress.
Can I freeze leftovers? I wouldn’t, personally. Textures gets weird. Just invite some neighbors over and finish it that night—it’s a good excuse, anyway.
Alright, that’s the gist. If you stumble onto a killer combo or shortcut, I want to hear about it! As long as the dip makes folks happy, you’re winning.
Ingredients
- 8 oz cream cheese, softened
- 1 cup whole berry cranberry sauce
- 1/4 cup chopped pecans
- 2 tablespoons honey
- 1 tablespoon fresh rosemary, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Crackers or sliced baguette, for serving
Instructions
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1Preheat the oven to 350°F (175°C).
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2Spread the softened cream cheese evenly in the bottom of a small oven-safe dish.
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3In a bowl, mix together the cranberry sauce, honey, chopped pecans, rosemary, salt, and black pepper.
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4Spoon the cranberry mixture evenly over the cream cheese layer.
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5Bake uncovered for 20–25 minutes until bubbling and warmed through.
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6Serve hot with crackers or sliced baguette.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
190 caloriescal
Protein:
3gg
Fat:
11gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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