Description
Warm, creamy baked dip featuring tangy cream cheese layered with sweet-tart cranberry sauce. This easy make-ahead appetizer takes just 10 minutes to prep and 20 minutes to bake, creating a crowd-pleasing party favorite that’s perfect for holidays and gatherings year-round.
Ingredients
16 ounces (two 8-ounce blocks) cream cheese, softened to room temperature
1/2 cup sour cream
1 cup whole berry cranberry sauce
1/4 cup brown sugar
2 tablespoons honey
2 green onions, finely chopped
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of salt
Optional: 1/2 cup chopped pecans or walnuts
Fresh rosemary sprigs for garnish
Crackers, bread, or fruit for serving
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease an 8-inch or 9-inch shallow baking dish with butter or cooking spray.
2. Remove cream cheese from refrigerator 30-60 minutes before starting to soften to room temperature. Or microwave unwrapped for 10-15 seconds on 50% power.
3. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed for 1-2 minutes until completely smooth and fluffy with no lumps.
4. Add sour cream and beat until well incorporated and smooth.
5. Add brown sugar, honey, vanilla extract, cinnamon, ginger, and salt. Beat on medium speed for 1 minute until thoroughly combined and creamy.
6. Fold in chopped green onions with a spatula. Taste and adjust sweetness or spices as needed.
7. Spread cream cheese mixture evenly into prepared baking dish, smoothing the top with a spatula into a 1-1.5 inch layer.
8. Spoon cranberry sauce over the cream cheese layer. Either spread in an even layer or dollop in spots and swirl with a knife for marbled effect.
9. If using nuts, sprinkle chopped pecans or walnuts over the top.
10. Bake for 15-20 minutes until edges are bubbly and dip is heated through. Watch carefully to avoid browning or burning.
11. Remove from oven and let rest for 3-5 minutes. Garnish with fresh rosemary sprigs or additional green onions.
12. Place on a serving board surrounded by crackers, bread slices, apple slices, or pretzels. Serve warm.
Notes
Beat cream cheese until completely smooth before adding other ingredients to prevent lumps.
Use full-fat block cream cheese (not whipped or spreadable) for best texture and richness.
Don’t overbake—remove when hot and bubbly but not separated or oily looking.
Make ahead: Assemble completely, cover, and refrigerate up to 24 hours. Bake when ready, adding 3-5 extra minutes.
This dip can be served cold like a cheese spread. Texture will be firmer but still delicious.
Store leftovers covered in refrigerator for up to 5 days. Reheat or serve cold.
Freeze unbaked dip up to 2 months. Thaw overnight in refrigerator before baking.
For savory version, reduce sugar and add garlic, rosemary, and black pepper.
Try orange zest and nutmeg for festive holiday flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dip, Party Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 1/3 cup
- Calories: 215
- Sugar: 16g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cranberry cream cheese dip, baked cream cheese dip, holiday appetizer, party dip, easy appetizer