Baked Cranberry Cream Cheese Dip (Print version)
A hot, creamy cranberry cream cheese dip with sharp white cheddar, fresh cranberries, and rosemary, ready in about 30 minutes.
# Ingredients:
For the dip
01 -
8 oz (225 g) full-fat cream cheese, softened
02 -
1 1/2 cups (170 g) sharp white cheddar cheese, freshly shredded, divided
03 -
1/3 cup (105 g) whole berry cranberry sauce
04 -
1/2 cup (55 g) fresh or frozen cranberries
05 -
1 teaspoon finely grated orange zest
06 -
1 teaspoon finely chopped fresh rosemary
07 -
1/8 teaspoon ground nutmeg
08 -
1/4 teaspoon black pepper
09 -
Pinch of fine salt, if needed
10 -
Cooking spray or butter, for the baking dish
For serving
11 -
Sturdy crackers, gluten-free crackers, apple slices, or vegetable sticks
# Instructions:
01 -
Preheat the oven to 375 F. Lightly grease a 1 quart baking dish with cooking spray or butter.
02 -
In a medium bowl, stir the softened cream cheese with 1 1/4 cups of the shredded white cheddar until mostly smooth.
03 -
Fold in the cranberry sauce, fresh cranberries, orange zest, rosemary, nutmeg, black pepper, and a small pinch of salt if your cheddar is mild.
04 -
Spread the mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup cheddar over the top.
05 -
Bake for 18-22 minutes, until the edges are bubbling and the top is melted with a few lightly golden spots.
06 -
Let the dip rest for 5 minutes before serving warm with crackers, apple slices, or vegetables.
# Good to know:
01 -
Best served warm, about 5 minutes after it comes out of the oven.
02 -
Assemble up to 2 days ahead and bake just before serving.
03 -
Use frozen cranberries straight from the freezer, without thawing.