Preheat the oven to 350°F (175°C).

Place a rack in the middle of the oven so the dip bakes evenly.

Lightly grease your baking dish with a bit of butter or nonstick spray so the edges don’t stick.

Line out your ingredients on the counter (cream cheese, sugar, vanilla, cranberries, etc.) so everything is within reach.

Pro tip: Take the cream cheese out of the fridge 20–30 minutes before you start — it mixes into the smoothest, creamiest layer when it’s slightly softened.

Cut the softened cream cheese into a few chunks and put them in a mixing bowl.

Add the sugar (or honey/maple if using), a splash of vanilla extract, and a pinch of salt.

Use a sturdy spatula or an electric hand mixer on low speed to beat until the mixture is completely smooth and spreadable — about 1–2 minutes.

If you’re using mix-ins like chopped toasted nuts or a little orange zest, fold them in now with a spatula.

Pro tip: If you see small lumps, keep mixing — scrape the bowl sides and press the cream cheese pieces against the bowl with your spatula to break them up for a silky texture.

In a small saucepan combine fresh or thawed cranberries, sugar, and the juice of half an orange (or a splash of water if you prefer).

Bring to a gentle simmer over medium heat, stirring occasionally so the sugar dissolves and the berries begin to pop.

Once the berries start to break down (about 6–8 minutes), if you want a thicker, glossy sauce, stir a cornstarch slurry (½ teaspoon cornstarch mixed with 1 tablespoon cold water) into the pan and simmer for another minute or two until thickened.

Remove from heat and stir in a teaspoon of orange zest or a pinch of cinnamon if using. Let the topping cool slightly.

Pro tip: Keep the heat moderate and stir occasionally so the cranberries pop evenly — boiling too hard can evaporate too much liquid and become overly jammy.

Spoon the cream cheese mixture into your prepared baking dish and smooth the top into an even layer with a spatula.

Gently spread the warm (not piping hot) cranberry topping over the cream cheese in an even layer, leaving a little white rim showing if you like the contrast.

If you reserved any whole cranberries or chopped nuts for garnish, sprinkle them on top now.

Place the baking dish on a sheet tray (to catch any drips) and bake in the preheated oven for 12–18 minutes, or until the edges are bubbly and the cream cheese looks set but still soft in the center.

Keep an eye on it — you want warm and melty, not dried out.

Pro tip: The dip will look slightly jiggly in the center when you take it out — it will firm up a bit as it rests, so don’t overbake.

Remove the dip from the oven and let it rest for 5 minutes so it’s easier to scoop without sliding everywhere.

Serve warm with crackers, crostini, toasted baguette slices, or even apple slices for a sweet-savory bite.

Serving idea (quick): I like to place a small bowl of extra cranberry topping and a plate of crackers beside the dish so guests can add more tartness if they want.

To store: cover the cooled dip tightly and refrigerate for up to 3–4 days.

To reheat: bake at 325°F (165°C) for 8–10 minutes or microwave in 20–30 second bursts until warmed through. Stir gently before serving.

Pro tip: If storing, keep the cranberry topping slightly separate (in a small jar) for best texture — reheat the cream cheese base and spoon fresh topping on before serving to keep things bright.