That first warm scoop of Baked Cranberry Cream Cheese Dip rising from the oven is like a cozy holiday hug. I first tasted it at a friend’s gathering, then recreated it in my kitchen countless times, noting the gentle bubbling and glossy tart top. Through trial and error, I nailed the right balance of sweet-tart and silky texture.
Why You’ll Love Baked Cranberry Cream Cheese Dip
- A perfect sweet-and-tangy contrast your guests will remember
- Smooth, creamy base that bakes to golden-edged perfection
- Quick assembly with pantry-friendly ingredients
- Cranberries carry a touch of holiday heritage in every bite
A Little Background
Last December, I whipped up this dip on a whim for a potluck—and it vanished in minutes. The idea of baking cream cheese under a glossy layer of cranberry sauce felt odd, but the result was irresistible. I’ve since tested it with varying bake times, discovering that a slight jiggle in the center means it’s ready.
Testing Note: I softened cream cheese at room temperature for 30 minutes instead of 15; the batter whips up silkier and smoother.
Key Ingredients for Baked Cranberry Cream Cheese Dip
- Cream Cheese (8 oz): The rich base—use full-fat for best rise.
- Sour Cream (½ cup): Adds tang and keeps the texture tender.
- Whole Cranberry Sauce (1 cup): Provides vibrant color and tart bite.
- Brown Sugar (¼ cup): For a warm, caramelized crumble topping.
- Melted Butter (2 Tbsp): Binds the topping and crisps edges.
- Chopped Pecans (¼ cup, optional): Gives a nutty crunch contrast.
How to Make Baked Cranberry Cream Cheese Dip
- Preheat the oven to 350°F (175°C).
- In a medium bowl, beat together the cream cheese, sour cream, sugar, vanilla extract, and egg until the mixture is smooth and creamy.
- Spoon the cream cheese mixture into a lightly greased 8×8-inch baking dish, smoothing the top with a spatula.
- Carefully spoon the cranberry sauce over the cream cheese layer, spreading it evenly.
- In a small bowl, combine the brown sugar, melted butter, and chopped pecans. Sprinkle this crumble topping over the cranberry sauce.
- Bake for 20 to 25 minutes, or until the dip is bubbling around the edges and the topping is lightly golden.
- Remove from oven and let stand for 5 minutes before serving.
Pro Tips & Troubleshooting
- Beat Thoroughly: Scrape the bowl sides to avoid lumps in the cream cheese.
- Even Browning: Testing Note: Rotate the dish halfway through baking for uniform golden edges.
- Texture Variation: Swap half the sour cream for Greek yogurt for a tangier profile.
- Scaling: For a larger crowd, double ingredients and bake in a 9×13″ dish, adding 5-7 minutes to the bake time.
Storage & Make-Ahead Guide
Allow dip to cool to room temperature, then cover and refrigerate for up to 4 days. To serve cold, remove lid and bring to room temp for 30 minutes. For reheating, warm at 300°F for 8–10 minutes until edges bubble. Food Safety: Do not leave dip out more than 2 hours. Testing Note: After 24 hours in the fridge, reheating at 300°F kept the crumble crisp.
Serving Suggestions
Offer alongside pita chips, buttery crackers, or sliced baguette. Fresh apple slices or sturdy veggie sticks also pair beautifully, bringing a crisp counterpoint to the silky dip.
Frequently Asked Questions
- How long does baked cranberry cream cheese dip stay fresh? You can refrigerate leftovers, tightly covered, for up to 4 days.
- Can I use fresh cranberries instead of canned sauce? Yes—simmer 1½ cups fresh berries with ¼ cup sugar until thickened, then cool before topping.
- Is this dip gluten-free? The base is naturally gluten-free; just pair with gluten-free crackers or veggies.
- Can I prepare this dip ahead of time? Assemble up to a day ahead, keep covered in the pan, then bake when ready.
- What’s the best temperature to reheat leftover dip? Warm at 300°F for 8–10 minutes until edges bubble.
- What to serve with baked cranberry cream cheese dip? Try pita chips, sliced apples, baguette rounds or hearty crackers.
Final Thoughts
I love scooping this Baked Cranberry Cream Cheese Dip onto browned pita wedges while it’s still warm, letting that nutty crumble crackle under my fork. It’s become my go-to when friends drop by. Let me know how your batch turns out—share your tweaks, your favorite dippers, and any happy moments around this tangy, creamy treat!
More Recipes You’ll Love
- Cranberry Jalapeño Cream Cheese Dip – brings a spicy-kick dimension to a creamy cranberry base
- Cranberry Cream Cheese Crescent Bites – a handheld twist on creamy cranberry and cheese goodness
- Cranberry Feta Pinwheels with Cream Cheese – combines tangy berries and cheese in bite-sized form perfect for gatherings
Baked Cranberry Cream Cheese Dip
Ingredients
Cream Cheese Base
- 8 ounce cream cheese softened
- 0.5 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
Cranberry Topping
- 1 cup cranberry sauce
- 0.5 cup packed brown sugar
- 3 tablespoon butter melted
- 0.5 cup pecans chopped
Instructions
Cream Cheese Base
- Preheat oven to 350°F (175°C).
- In a medium bowl, beat together the cream cheese and granulated sugar until smooth.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Stir in the sour cream until evenly combined.
Cranberry Topping
- Spread the cream cheese mixture into an 8×8-inch baking dish, smoothing the top.
- Spoon the cranberry sauce over the cream cheese layer and spread evenly.
- In a small bowl, mix the brown sugar, melted butter, and chopped pecans to form the topping.
- Sprinkle the pecan crumble over the cranberry layer.
- Bake for 25 minutes, or until the edges are bubbling and the topping is golden.
- Let the dip rest for 5 minutes before serving.