Description
A creamy and tangy baked cranberry cream cheese dip that’s perfect for holiday gatherings or cozy snacking. This warm appetizer combines smooth cream cheese and sour cream with a cheesy base, topped with a sweet and slightly tart whole berry cranberry sauce enhanced with honey and fresh rosemary. Serve it with crackers, bread, or veggies for a delicious bite.
Ingredients
Scale
Cheese Base
- 1 (8 oz) block cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Cranberry Topping
- 1 cup whole berry cranberry sauce
- 1 tablespoon honey or maple syrup
- Optional: fresh rosemary, chopped
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and grease a small baking dish to prevent sticking.
- Prepare the Cheese Mixture: In a mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella, and grated Parmesan. Blend thoroughly until the mixture is smooth and even. Spread this mixture evenly into the prepared baking dish.
- Make the Cranberry Topping: In a separate bowl, mix the whole berry cranberry sauce with honey or maple syrup for sweetness. Add chopped fresh rosemary if desired for an herby note. Spread this topping evenly over the cheese mixture in the baking dish.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 20 to 25 minutes. The dip should be hot and bubbly when done. Keep an eye on it to prevent overcooking or burning.
- Serve Warm: Remove from oven and serve the baked dip warm with your favorite dippers such as crackers, sliced bread, or fresh vegetables.
Notes
- Make sure the cream cheese is fully softened to blend the base smoothly.
- You can substitute honey with maple syrup for a vegan option.
- Fresh rosemary is optional but adds a lovely aromatic flavor to the topping.
- Serve immediately for best texture and flavor.
- Leftovers can be refrigerated and gently reheated before serving.
