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Warm Cranberry and Cream Cheese Dip

A festive, sweet-and-savory baked dip featuring creamy cheese marbled with tart cranberry compote, perfect for holiday entertaining.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Holiday
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Base
  • 2 blocks Cream Cheese Full-fat, 8 oz each, softened
  • 0.25 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 0.25 tsp Salt Fine grain
Cranberry Topping
  • 2 cups Fresh or Frozen Cranberries Do not thaw if frozen
  • 0.5 cup Water
  • 0.5 cup Granulated Sugar For compote
  • 0.25 cup Orange Juice
  • 0.5 tsp Orange Zest
  • 0.25 tsp Ground Cinnamon
Garnish
  • 1 tbsp Fresh Rosemary Chopped, for garnish

Equipment

  • Small saucepan
  • Mixing bowl
  • 8-inch ceramic baking dish
  • Hand mixer (optional)

Method
 

  1. Prepare the Cranberry Compote: In a small saucepan, combine cranberries, water, 1/2 cup sugar, orange juice, zest, and cinnamon. Bring to a simmer.
  2. Simmer for 8-10 minutes, stirring occasionally, until most cranberries have popped and the sauce has reduced to a thick, jam-like, viscous consistency. Cool slightly.
  3. Preheat oven to 350°F (175°C). Lightly grease an 8-inch shallow baking dish.
  4. Create the Cream Cheese Base: Beat the softened cream cheese, 1/4 cup sugar, vanilla extract, and salt until perfectly smooth, fluffy, and spreadable.
  5. Assemble the Dip: Spread the cream cheese mixture evenly in the baking dish. Spoon the cranberry compote over the top.
  6. Gently swirl the cranberry into the cream cheese with a knife to create a marbled pattern. Do not overmix.
  7. Bake for 20-25 minutes, or until the dip is heated through, bubbling on the edges, and the center is melted, gooey, and viscous.
  8. Garnish immediately with fresh, chopped rosemary. Serve warm with crackers or crostini.

Notes

Ensure the cream cheese is fully softened for the best gooey texture. The cranberry compote can be made up to 2 days ahead. Use full-fat cream cheese for superior melting quality.