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Baked cranberry cream cheese dip in a white dish with melted cheddar, cranberries, pecans and thyme, with a hand holding a dipped cracker

Baked Cranberry Cream Cheese Dip

A hot, creamy dip of cream cheese and extra-sharp white cheddar topped with cranberry sauce, fresh cranberries, and pecans, baked until bubbly.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

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.
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