Nutritional Value (per serving):
- Calories: 180 kcal
- Carbohydrates: 16 g
- Protein: 3 g
- Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 35 mg
- Sodium: 140 mg
- Fiber: 1 g
- Sugar: 13 g
- Vitamin C: 4 mg
- Calcium: 30 mg
- Iron: 0.2 mg
Cranberry Cream Cheese Dip
I love how effortless this recipe is to pull together, especially when entertaining during the busy Christmas season.
Equipment
- Medium saucepan
- Mixing Bowl
- Hand mixer or whisk
- Zester or fine grater
- Serving dish or small platter
- Spatula
Ingredients
For the Dip Base:
- 8 oz cream cheese softened
- 2 tablespoons sour cream
- 1 tablespoon honey
- Pinch of salt
For the Cranberry Topping:
- 1 cup fresh or frozen cranberries
- ¼ cup sugar
- 1 tablespoon orange juice
- ½ teaspoon orange zest
- ¼ teaspoon cinnamon
For Serving:
- Crackers toasted baguette slices, or pretzels
Instructions
Step 1 — Prep everything first
- Remove the cream cheese from the fridge and let it sit at room temperature for 20–30 minutes so it softens.
- Measure out the sugar, orange juice, and zest for the cranberry topping so they’re ready to go.
- Line up your serving dish, spatula, and a small plate for cooling the cranberry topping if needed.
- Pro tip: Soft cream cheese blends much faster and gives a smoother dip — don’t try to speed this by microwaving unless you do 5-second bursts and check frequently.
Step 2 — Make the cranberry topping
- Add the cranberries, sugar, orange juice, orange zest, and cinnamon to a medium saucepan.
- Bring to a gentle boil over medium heat, stirring occasionally.
- Once boiling, reduce heat to low and simmer for 8–10 minutes until most berries have popped and the sauce has thickened.
- Mash a few berries with the back of a spoon if you want a mix of jammy and whole-berry texture.
- Remove from heat and let cool to room temperature (the sauce will thicken more as it cools).
- Pro tip: Stir the pan every couple minutes while simmering so the sugar dissolves evenly and nothing sticks to the bottom.
Step 3 — Make the cream cheese base
- In a mixing bowl, combine the softened cream cheese, sour cream, honey, and a pinch of salt.
- Use a hand mixer (or a sturdy whisk) to beat until completely smooth and fluffy — scrape the sides with a spatula so no lumps remain.
- Taste and adjust: add a touch more honey if you want it sweeter, or a tiny pinch more salt to brighten the flavors.
- Pro tip: Beat just until smooth — overbeating can make the mixture too airy and change the texture when chilled.
Step 4 — Assemble the dip
- Spread the cream cheese mixture evenly in your serving dish with a spatula, making a shallow well or smooth layer.
- Spoon the cooled (or room-temperature) cranberry topping over the cream cheese, spreading gently so some of the white still peeks through for a pretty contrast.
- For a decorative touch, swirl the topping lightly with the tip of a spoon or add a few whole cranberries/zest on top.
- Pro tip: If the cranberry topping is still warm, let it cool slightly — warm topping can soften the cream cheese layer and make the dip runny.
Step 5 — Serve and store
- Serve with crackers, toasted baguette slices, pretzels, or fruit slices. Let guests scoop from the center for pretty presentation.
- To make ahead: prepare fully, cover tightly with plastic wrap, and refrigerate up to 48 hours. Remove from fridge 15–20 minutes before serving so the cream cheese softens slightly for easier scooping.
- Leftovers: store in an airtight container for up to 4 days. Stir gently before serving again.