ADVERTISEMENT
Serving: Serve this dip warm with a variety of dippables such as crackers, toasted baguette slices, pretzels, or vegetable sticks (carrot, cucumber, or bell pepper work well).
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dip back in a preheated oven at 350°F (175°C) for about 10-15 minutes, or microwave it in intervals of 30 seconds, stirring in between, until warm.
Variations:
Add Cheese: For a cheesier version, sprinkle shredded cheddar or mozzarella over the top of the cream cheese layer before baking. It will melt into a delicious, gooey topping.
Spicy Kick: Add a pinch of red pepper flakes or a finely chopped jalapeño to the cranberry mixture for a touch of heat.
No Nuts: If you're not a fan of nuts or need a nut-free dip, simply skip them or substitute with roasted sunflower seeds for crunch.
FAQ:
Can I use canned cranberry sauce? Yes, you can substitute fresh cranberries with canned cranberry sauce. However, fresh cranberries give a better texture and flavor. If using canned, reduce the amount of sugar in the cranberry mixture to avoid making the dip too sweet.
Can this dip be made ahead of time? Absolutely! You can prepare the dip the day before and store it in the fridge. Simply bake it right before serving to ensure it’s warm and fresh for your guests.
What can I serve with this dip? This dip pairs well with crackers, baguette slices, pita chips, or fresh vegetable sticks like carrots, celery, and cucumbers.
Can I freeze this dip? It's not recommended to freeze this dip, as the texture of the cream cheese and cranberry mixture may change upon thawing. However, it can be stored in the fridge for a few days and reheated without issue.
Enjoy the perfect blend of creamy, tangy, and slightly sweet with this easy-to-make Baked Cream Cheese Cranberry Dip, sure to be a hit at any holiday celebration!
ADVERTISEMENT
