This baked cranberry cream cheese dip is hot, creamy, and sweet-tart, with cheese pulling in every scoop. Cream cheese and extra-sharp white cheddar make the base, and whole berry cranberry sauce and fresh cranberries go on top and bake until they burst. A sprinkle of pecans and thyme finishes it.
It takes 10 minutes to assemble and 25 minutes in the oven, and it is a great way to use leftover cranberry sauce. You can make it a day ahead, so it is an easy Thanksgiving and Christmas appetizer. If you want a cold version with a little heat, try the cranberry jalapeño dip.
Why you will like this cranberry dip
- Sweet, tangy, and cheesy. The cranberries cut through the rich cream cheese and sharp cheddar.
- Easy to assemble. Mix the base, spread it in a dish, and top it.
- Make ahead. Assemble it up to a day ahead and bake when guests arrive.
- Uses leftover cranberry sauce. Canned or homemade both work.
Ingredients for baked cranberry cream cheese dip
- 8 ounces cream cheese, softened. Full-fat block cream cheese gives the best texture.
- 1/4 cup sour cream. It makes the base creamy and easy to spread.
- 1 1/2 cups shredded extra-sharp white cheddar, divided. About 6 ounces. Shred it from a block if you can.
- 2 green onions, thinly sliced.
- 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper.
- 1 cup whole berry cranberry sauce. Canned or homemade.
- 1/2 cup fresh cranberries, roughly chopped. They bake into little pops of tartness.
- 1/4 cup chopped pecans and 1 teaspoon fresh thyme leaves. For the top.
- To serve: crackers, pita chips, sliced baguette, apple slices, or celery sticks.
How to make baked cranberry cream cheese dip
Step 1: Make the cheese base
Heat the oven to 375°F. In a medium bowl, stir the softened cream cheese, sour cream, 1 cup of the cheddar, the green onions, garlic powder, and pepper until smooth and evenly mixed.
Step 2: Fill the dish
Spread the mixture in an even layer in an 8 inch baking dish or a 9 inch pie plate.
Step 3: Add the toppings
Spoon the cranberry sauce over the cheese layer, scatter the chopped fresh cranberries on top, and sprinkle with the remaining 1/2 cup of cheddar and the pecans.
Step 4: Bake
Bake for 20 to 25 minutes, until the dip is bubbling around the edges and the cheese on top is melted and golden. Let it stand for 5 minutes, sprinkle with the thyme, and serve warm.
Tips for the best cranberry cheese dip
- Soften the cream cheese first. Cold cream cheese leaves lumps in the base.
- Use extra-sharp cheddar. Mild cheddar gets lost behind the cranberries.
- Do not skip the fresh cranberries. They add tartness that balances the sweet sauce.
- Let the dip stand for 5 minutes. It thickens a little and is easier to scoop.
- Serve with sturdy dippers like pita chips and baguette.
Variations
- Spicy. Add 1 small diced jalapeño to the cheese base.
- Bacon. Add 1/3 cup crumbled cooked bacon on top.
- Different cheese. Use pepper jack or Gruyère in place of some of the cheddar.
- Nut-free. Leave out the pecans and use pepitas.
Storage and make-ahead
You can assemble the dip up to 1 day ahead. Cover it and keep it in the fridge, then bake as directed, adding 5 minutes if it is cold. Store leftovers in an airtight container in the fridge for up to 4 days and reheat at 350°F for 10 minutes. I do not recommend freezing it.
Frequently asked questions
Can I use canned cranberry sauce?
Yes. Whole berry sauce works best. If you want to make your own, try our cranberry sauce recipe.
Can I skip the fresh cranberries?
Yes. The dip still works with just the cranberry sauce, but it will be a little sweeter.
Can I serve it cold?
It is best warm. For a no-bake option, try the cranberry jalapeño dip.
What do I serve with it?
Crackers, pita chips, baguette, apple slices, and celery all work. For a full spread, see our charcuterie board ideas.
More hot dips and cranberry appetizers
If you like baked dips, try the baked buffalo chicken dip. For a bite-size cranberry appetizer, try the mini cranberry brie bites.
Baked Cranberry Cream Cheese Dip
Ingredients
For the cheese base
- 8 oz cream cheese softened
- 1/4 cup sour cream
- 1 1/2 cups shredded extra-sharp white cheddar cheese about 6 oz, divided
- 2 green onions thinly sliced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the topping
- 1 cup whole berry cranberry sauce canned or homemade
- 1/2 cup fresh cranberries roughly chopped
- 1/4 cup chopped pecans
- 1 teaspoon fresh thyme leaves
To serve
- crackers, pita chips, baguette slices, apple slices, or celery sticks
Method
- Heat the oven to 375°F. In a medium bowl, stir the softened cream cheese, sour cream, 1 cup of the cheddar, the green onions, garlic powder, and pepper until smooth.
- Spread the mixture in an even layer in an 8 inch baking dish or 9 inch pie plate.
- Spoon the cranberry sauce over the cheese layer, scatter the chopped fresh cranberries on top, and sprinkle with the remaining 1/2 cup cheddar and the pecans.
- Bake for 20 to 25 minutes, until bubbling around the edges and the cheese on top is melted and golden. Let stand for 5 minutes, sprinkle with the thyme, and serve warm.
Notes
- Use block cream cheese, softened, and extra-sharp cheddar.
- Make ahead: assemble up to 1 day ahead, cover, and refrigerate. Add 5 minutes of baking time if cold.
- Leftovers keep up to 4 days in the fridge. Reheat at 350°F for 10 minutes. Do not freeze.