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Baked Cranberry Cream Cheese Dip

Baked Cranberry Cream Cheese Dip

A creamy dip with a smooth cream cheese base, tart cranberry sauce layer, and a sweet pecan crumble topping, baked until bubbling and golden.
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Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 servings
Calories 320 kcal

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.

Notes

Refrigerate leftover dip within two hours of baking, covered, for up to 4 days.
To reheat, warm at 300°F for 8–10 minutes until heated through, preserving the crunchy topping.

Nutrition

Serving: 100gCalories: 320kcalCarbohydrates: 25g
Keyword baked cranberry cream cheese dip, cranberry appetizer, cranberry crunch, cream cheese dip, holiday dip
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