Introduction

This Best Baked Cranberry Cream Cheese Dip is a delightful blend of sharp cheddar, creamy cheese, and tangy cranberries. Perfect for holiday gatherings or any cozy night, it combines sweet and savory flavors in a warm, bubbly appetizer.

A close-up of a baked dip in a white rectangular baking dish, topped with a melted layer of golden cheese mixed with bright red cranberries and bits of other ingredients, creating a bubbly and creamy texture. The top is slightly browned on the edges with three whole cranberries and a small sprig of fresh green rosemary placed in the center. The baking dish sits on a wooden board covered partially with a red cloth. In front of the dish, there are light golden toasted bread slices and square-shaped crispy crackers, both with a crunchy texture. The whole scene is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups extra-sharp cheddar cheese, grated (divided)
8 oz cream cheese, room temperature (full fat or Neufchatel)
¼ heaping cup cranberry sauce (canned, leftover, or homemade)
½ cup fresh cranberries (or frozen, do not thaw)
⅛–¼ teaspoon nutmeg, fresh or ground (optional)
12 ounces cranberries (fresh or frozen, do not thaw) for homemade sauce
1 cup sugar (all natural cane or white sugar)
3 tablespoons orange juice (fresh squeezed or store bought)
1 tablespoon lemon juice (fresh preferred)
¼ cup water

Instructions

Step 1: Optional Homemade Cranberry Sauce – In a small saucepan, combine 12 ounces cranberries, 1 cup sugar, 3 tablespoons orange juice, 1 tablespoon lemon juice, and ¼ cup water. Cook over medium-low heat, stirring occasionally, until cranberries start to pop and sugar dissolves. Remove ½ cup fresh cranberries for the dip; use the rest as sauce. Let cool slightly.
Step 2: Prepare baking dish and preheat oven to 375°F (190°C) or 350°F (175°C) for convection ovens. Lightly spray a 1½ quart baking dish with oil.
Step 3: In a medium-large bowl, combine cream cheese and 1¾ cups grated cheddar cheese until smooth.
Step 4: If using nutmeg, grate ⅛ to ¼ teaspoon fresh nutmeg into the cheese mixture and stir to blend.
Step 5: Gently fold in the cranberry sauce and the reserved ½ cup fresh cranberries. Spoon the mixture into the prepared baking dish.
Step 6: Bake uncovered for 18–23 minutes (15 minutes convection), until the dip is bubbly around the edges. Cover with foil if browning too quickly.
Step 7: A few minutes before finishing, sprinkle the remaining ¼ cup grated cheddar on top, remove the foil, and bake until cheese is lightly browned.
Step 8: Serve warm immediately with crostini, crackers, or pita chips. Optionally, grate a little extra fresh nutmeg over the top for added aroma.

Tips & Variations

Use canned cranberry sauce or leftover sauce if you prefer to skip making homemade.
Fresh nutmeg adds a warm spice note but is optional—ground nutmeg works fine as a substitute.
Try mixing in chopped toasted pecans for extra texture and nutty flavor.
For a milder dip, substitute half the sharp cheddar with a mild cheddar or Monterey Jack.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm and bubbly. This dip tastes best served fresh and warm.

How to Serve

The image shows a white rectangular baking dish filled with a baked dip that has a creamy melted cheese top layer with golden brown spots and visible patches of red berries peeking through, creating a textured mix of creamy white and bright red colors. In the center, there are three whole dark red cranberries with a small green rosemary sprig placed on top as garnish. The dish rests on a red cloth napkin set on a wooden board. Surrounding the dish on the board are toasted slices of golden brown bread aligned side by side, a few loose dark red cranberries, green rosemary sprigs, and some folded, light beige pita chips. The whole arrangement is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dip ahead of time?

Yes, you can assemble the dip and refrigerate it before baking. Bake it fresh when ready to serve for best results.

Can I use frozen cranberries for the dip?

Yes, frozen cranberries can be used without thawing, especially when making the homemade sauce. This helps prevent excess moisture in the dip.

Best Baked Cranberry Cream Cheese Dip Recipe

Print Recipe

★★★★★

5 from 318 reviews

This Best Baked Cranberry Cream Cheese Dip is a deliciously creamy appetizer blending sharp cheddar cheese with tangy cranberry sauce. Featuring a luscious cream cheese base combined with fresh and canned cranberries, it’s baked to bubbly perfection and ideal for holiday parties or cozy gatherings. Serve warm with crostini, crackers, or pita chips for a festive, crowd-pleasing starter.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Dip Ingredients

2 cups Extra-Sharp Cheddar cheese, grated (divided)
8 oz cream cheese, room temperature (full fat or Neufchatel)
¼ heaping cup cranberry sauce (canned, leftover, or homemade as below)
½ cup fresh cranberries (may substitute with frozen, do not thaw)
⅛–¼ teaspoon nutmeg (fresh or ground, optional)

Homemade Cranberry Sauce

12 ounces cranberries (fresh or frozen, do not thaw)
1 cup sugar (all natural cane sugar preferred, white sugar acceptable)
3 tablespoons orange juice (fresh squeezed preferred)
1 tablespoon lemon juice (fresh preferred)
¼ cup water

Instructions

Optional Homemade Cranberry Sauce: In a small saucepan, combine 12 ounces of cranberries, 1 cup sugar, 3 tablespoons orange juice, 1 tablespoon lemon juice, and ¼ cup water. Cook over medium-low heat, stirring occasionally, until cranberries begin to pop and burst, and the mixture thickens. Some berries should remain whole while others soften. Remove ½ cup fresh cranberries for the dip. Store leftover sauce in an airtight container in the fridge or use canned/leftover sauce.
Prepare Baking Dish and Oven: Lightly spray a 1½ quart baking dish with cooking spray. Preheat the oven to 375°F (190°C), or 350°F (175°C) if using a convection oven.
Combine Cream Cheese and Cheddar: In a medium-large bowl, stir together cream cheese and 1¾ cups grated aged cheddar cheese until smooth and thoroughly combined.
Add Nutmeg (Optional): If desired, grate ⅛ to ¼ teaspoon fresh nutmeg into the cheese mixture and stir well to integrate for added warmth and spice.
Incorporate Cranberries: Gently fold in ¼ cup cranberry sauce and ½ cup reserved fresh cranberries into the cheese mixture. Spoon the combined mixture evenly into the prepared baking dish.
Add Topping and Bake: Sprinkle the remaining ¼ cup shredded cheddar cheese over the top. Bake in the preheated oven for 18-23 minutes (15 minutes if convection) until the dip is bubbly and the edges lightly browned. Cover loosely with foil (shiny side down) if the top browns too quickly during baking.
Finish and Serve: A few minutes before removing from oven, sprinkle any remaining cheddar on top and remove foil to allow cheese to brown slightly. Serve warm immediately with crostini, crackers, or pita chips. Optional: grate a little fresh nutmeg over the top before serving for a fragrant finish.

Notes

Using fresh nutmeg enhances the flavor, but ground nutmeg works well as a substitute.
Do not thaw frozen cranberries if substituting fresh cranberries to maintain texture in the dip.
This recipe makes extra cranberry sauce; store leftovers refrigerated for up to a week and use in other recipes or as a condiment.
If the dip is browning too quickly in the oven, cover loosely with foil to prevent burning.
Serve with a variety of dippers such as crostini, crackers, or pita chips for textural contrast.

Keywords: cranberry cream cheese dip, baked cranberry dip, holiday appetizer, cheddar cranberry dip, creamy dip recipe