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Baked Cranberry Cream Cheese Dip

A warm, festive appetizer with a savory Parmesan crust, creamy baked cream cheese filling, and a sweet-tart gooey cranberry topping.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American, Holiday
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Savory Parmesan Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup cold unsalted butter cut into cubes
  • 0.33 cup grated Parmesan cheese
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2-3 tbsp ice water
For the Creamy Cheese Filling
  • 2 blocks cream cheese, softened 8-ounce
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 cup finely sliced green onions
For the Gooey Cranberry-Orange Topping
  • 1 bag fresh or frozen cranberries 12-ounce
  • 0.75 cup granulated sugar
  • 1 tbsp orange zest
  • 0.25 cup fresh orange juice
  • 1 pinch salt

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Electric hand mixer
  • Saucepan
  • Food processor (optional)

Method
 

  1. Make Topping: In a saucepan, combine cranberries, sugar, orange zest, orange juice, and pinch of salt. Bring to a simmer over medium heat.
  2. Cook for 8-10 minutes, stirring, until cranberries burst and sauce is thick and gooey. Remove from heat and cool completely. (Can be made ahead).
  3. Make Crust: Preheat oven to 375°F (190°C). In a food processor, pulse flour, Parmesan, salt, and pepper.
  4. Add cold butter and pulse until mixture resembles coarse sand. Add 2-3 tbsp ice water and pulse until dough just comes together.
  5. Press dough firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 15-18 minutes until lightly golden. Set aside.
  6. Make Filling: In a large bowl, beat softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper with an electric mixer until smooth.
  7. Fold in the green onions. Spread the filling evenly into the par-baked crust.
  8. Bake for 20-25 minutes, until the filling is set and hot. Let rest for 5-10 minutes.
  9. Spoon the cooled, gooey cranberry topping over the warm dip. Garnish with fresh cranberries and serve immediately.

Notes

Cranberry topping can be made up to 3 days in advance and stored in the fridge. For a lump-free filling, ensure your cream cheese is completely at room temperature. This dip is best served warm from the oven with sturdy crackers or crostini.