Description

This Baked Cranberry Cream Cheese Dip is a warm, creamy appetizer perfect for holiday gatherings or cozy nights in. Combining rich cream cheese with tangy sour cream, melty mozzarella, and sharp Parmesan, topped with sweet whole berry cranberry sauce and a hint of honey and rosemary, this dip is baked until bubbling and golden. Serve it with crackers, bread, or veggies for a crowd-pleasing treat.

Ingredients

Scale

Cheese Mixture

1 (8 oz) block cream cheese, softened
1/2 cup sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Topping

1 cup whole berry cranberry sauce
1 tablespoon honey or maple syrup
Optional: fresh rosemary, chopped

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a small baking dish to prevent sticking and ensure easy serving.
Prepare Cheese Base: In a mixing bowl, blend the softened cream cheese, sour cream, shredded mozzarella, and grated Parmesan until smooth and creamy. Evenly spread this mixture into the prepared baking dish, creating a uniform layer.
Mix Cranberry Topping: In a separate bowl, combine the whole berry cranberry sauce with honey (or maple syrup) and the optional chopped fresh rosemary. Stir gently to integrate the flavors without breaking the berries. Spread this cranberry mixture evenly over the cheese base in the baking dish.
Bake the Dip: Place the baking dish in the preheated oven and bake for 20–25 minutes until the dip is hot and bubbly. Monitor closely towards the end to avoid overcooking or burning the topping.
Serve Warm: Remove from the oven and let it cool for a few minutes. Serve warm with an assortment of crackers, sliced baguette, or fresh vegetables for dipping.

Notes

For a vegan version, substitute cream cheese and sour cream with plant-based alternatives and use vegan cheese.
Fresh rosemary adds a fragrant, earthy note but can be omitted if unavailable.
This dip can be prepared a few hours ahead and baked just before serving.
To add some spiciness, sprinkle a little crushed red pepper or cayenne before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.