Cranberry Cheese Dip
This cheese dip is one of my all-time favorite recipes! I make it every year for the holidays, and my family requests it at every gathering. There’s just something about the sweet, tangy flavors and creamy texture that never disappoints.
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“I’ve been making this for years, and someone asks me for the recipe every time. Delicious! Thank you 😊” – Holly
“Best Holiday Appetizer Recipe EVER!! I’ve been making this recipe for Thanksgiving and Christmas since last year and I’ll tell you this, it’s simple to make and It tastes AMAZING.” – Grace
It looks and tastes so gourmet, but it comes together fairly quickly with just a handful of ingredients. Plus, there’s a slow cooker option that I like to utilize when preparing a big feast!
Then, all you have to do is combine the ingredients and let the slow cooker do all the hard work. I always start it in the morning and put it out for guests to snack on while I prepare the rest of our meal, and I’m hard pressed to have any leftovers.
Not only do my friends and family love this dip, but readers do, too! In fact, this cranberry cheese dip remains one of the most popular recipes on the site all year long, maintaining a five-star rating and raving reviews.
We Love Cranberry Cream Cheese Dip!
- Easy to make: With just a few simple ingredients, you can have a tasty appetizer ready in no time. Just like this Feta Cheese Dip.
- Definite crowd-pleaser: The tangy flavor of the white cheddar cheese pairs perfectly with the sweetness of the cranberry sauce. It’s a combination that everyone loves, and your guests will be asking for the recipe.
- Very versatile: You can serve it with crackers, Swiss bread, cheesy popovers, or even vegetables. It’s also a great spread for sandwiches.
- Perfect for the holidays: It’s festive and has all the flavors of the season. Plus, it’s easy to make ahead of time, so you can spend more time with your guests.
Cranberry Dip Recipe Ingredients
- White Cheddar Cheese: You’ll need extra-sharp white cheddar for this recipe. It’s going to be tangy with deep flavors. Buy a block and shred it yourself. It tastes 10X better!
- Cream Cheese: Regular block of cream cheese. I do not recommend Neufchatel cheese.
- Cranberry Sauce: I included a really easy cranberry sauce recipe below. It makes enough for this dip, plus extra for later.
- Cranberries: I recommend fresh cranberries for this recipe.
How to Make Cranberry Cream Cheese Dip
1. In a large bowl, mix together the white cheddar and cream cheese. Fold in the cranberry sauce and fresh cranberries.
2. Next, transfer the mixture into a prepared baking dish. Bake in a 375F oven for 18-23 minutes or until heated through and bubbly.
3. Lastly, sprinkle the reserved cheddar cheese on top and place it under a broiler for a few minutes or until the cheese is melted.
Prep Tip! After you add the cheese on top, keep an eye on it as the cheese burns easily.
To Make Ahead
Prepare and assemble the dip as written. Cover and refrigerate for up to 1 day. Cranberry sauce can be made up to 1 week in advance.
Slow Cooker Instructions
Lightly coat the inside of a small slow-cooker (3-quart slow cooker is ideal) with a non-stick spray. Prepare the dip ingredients as written in step #2. Add the mixture to the bowl of a slow cooker.
Cover and cook on low for 1 hour or until heated through and the cheese is melted. In the last 5-10 minutes of cooking, add the reserved cheese over the top.
Cranberry Dip Variations
- Spicy: Add some heat to your dip by adding diced jalapenos or red pepper flakes. The spiciness will balance out the sweetness of the cranberries and give your dip a little kick.
- Herbed: Some fresh herbs like thyme, rosemary, or sage will give it a savory twist. The herbs will add depth of flavor and make your dip taste more complex.
- Candied pecan: Add some crunch to your dip by adding candied pecans or walnuts. The sweetness of the nuts will complement the tartness of the cranberries and give your dip a nice texture.
Cream Cheese Cranberry Dip Tips
- You can prepare the cranberry sauce in advance (I would say a good week out) and store covered in the refrigerator.
- Use good quality white cheddar cheese. Buy a block and shred it yourself.
- Keep an eye on the dip, especially after you add the cheddar on top as it burns really easily.
- This dip is best when served immediately.
Storing Cranberry Cheese Dip
Store leftover dip in an airtight container in the refrigerator for up to five days.
To reheat your dip in the microwave heat it on high for 30 seconds at a time, stirring in between, until it’s heated through.
Be careful not to overheat it, as this can cause the cheese to separate and become greasy.
Once your dip is heated through, give it a quick stir and serve it immediately with your favorite crackers or bread.
Can you freeze cranberry dip?
From my experience, this dip can turn grainy when reheated from frozen. If you’re okay with the texture, then feel free to freeze the leftover dip, otherwise, the dip is best enjoyed immediately.
Video: How to Make White Cheddar and Cranberry Dip
Recipe FAQs
You can use other types of cheese such as cream cheese, brie, or goat cheese. It’s best to experiment with different types of cheese to find the one that suits your taste.
Some great options to use as dippers include crostini, grain crackers, artisan crackers, or pita chips.
You can use either fresh or frozen cranberries to make a dip. Fresh cranberries are only available during the fall and winter months, while frozen cranberries can be found year-round.
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If you try White Cheddar and Cranberry Dip or any other recipe on my website, please leave a star rating and let me know how you like the recipe in the comments below.
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White Cheddar and Cranberry Dip
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
Description
White cheddar cranberry dip with homemade cranberry sauce and fresh cranberries. It’s salty, sweet, and so festive.
Ingredients
- 2 cups Extra-Sharp White Cheddar cheese, freshly shredded (2 Tbsp. reserved)
- 8 oz. block cream cheese, at room temperature
- 1/4 cup cranberry sauce (recipe below)
- 1/2 cup fresh cranberries
Cranberry Sauce
- 1 (12 oz.) bag fresh cranberries, rinsed
- 1 cup + 2 tbsp. granulated sugar
- 3 Tbsp. orange juice
- 1 Tbsp. lemon juice
- 1/4 cup water
Instructions
- Preheat the oven to 375 degrees F. Lightly coat 1 – 1 1/2 quart oven-safe baking dish with non-stick spray and set aside.
- In a large bowl, mix together the white cheddar and cream cheese. Fold in the cranberry sauce and fresh cranberries.
- Transfer the mixture into the prepared baking dish and bake 18-23 minutes or until heated through and bubbly. If the dip begins to brown too quickly around the edges, loosely cover with aluminum foil.
- Sprinkle the reserved 2 tablespoons of cheddar cheese on top and place under a broiler for few minutes or until the cheese is melted. Keep an eye on it as the cheese burns easily.
- Best served immediately with crostini, pita crisps, grainy salty crackers, and sweet apple slices.
Cranberry Sauce
- Add all ingredients into a medium saucepan. Bring to a simmer and cook over medium-low heat, uncovered, stirring occasionally, until the sugar dissolves and the cranberries burst, about 15-20 minutes. Sauce will thicken and reduce.
Notes
- Slow Cooker Instructions: Lightly coat the inside of a small slow-cooker with non-stick spray. Prepare the dip ingredients as written in step #2. Add the mixture to the bowl of a slow-cooker. Cover and cook on low for 1 hour or until heated through and the cheese is melted. In the last 5-10 minutes of cooking, add the reserved cheese over the top.
- Make Ahead: Cranberry sauce can be made up to 1 week in advance and stored covered in the refrigerator. The dip can be mixed and transferred to a baking dish without baking up to 1 day in advance. Keep covered in the refrigerator until ready to bake.
- Cranberry Sauce: Cranberry sauce recipe makes enough for this dip plus extra for another batch.
Nutrition
- Serving Size:
- Calories: 307
- Sugar: 5.6 g
- Sodium: 365.6 mg
- Fat: 25.6 g
- Carbohydrates: 9 g
- Protein: 11.1 g
- Cholesterol: 75.5 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
wondering if i could freeze 1/2 the dip for a couple weeks
It should be okay. I would freeze the dip before baking, otherwise, it can turn oily when you try to reheat it from frozen.
Just made this for an appetizer on Thanksgiving and it was sooooo good! Everyone was talking about it and wanting the recipe. I made it exactly as written, including making the cranberry sauce. And assembled it all the day before so all I had to do was pop it in the oven the day of. I served it with some Thanksgiving Stuffing flavored crackers I found at Aldi and OMG it was perfect! Will definitely be making this again!
That makes me so happy Lori! Thank you for your feedback.
I’ve been making this for years, and someone asks me for the recipe every time. Delicious! Thank you 😊
Hi Katya, I was wondering if this could be made as a fonue? It sounds delicious and I can’t wait to try it.
Hi Chris: I’ve never made it as a fondue so I can’t answer with certainty but I’m assuming with some tweaking to the recipe it can be done.
I appreciate your posting such an interesting recipe, and I appreciate all your hard work. I just wanted to provide some feedback for other users. I made this for Xmas, and overall, it was far too sweet for my tastes, and I received the same feedback from guests. I think this recipe can be great with a few adjustments which I have not actually tried yet, so take them with a grain of salt: less sugar in the cranberry sauce, and maybe use less cranberry sauce, add more salt? I’m not sure, as I tried grinding salt onto the top of it once I realized it was too sweet, but it didn’t make much of a difference. Also, I tried making this in my instant pot, and it came out looking unappealing, and nothing like the photo, like all the colors mixed together and turned brown, so I wouldn’t suggest it. Bottom line is, I’d definitely try making it again, but tweaking a things.
I was really looking forward to this recipe for Christmas and was very disappointed. I followed the recipe exactly, and the texture was horrible as the cheese separated and became oily. I used a high-quality sharp cheddar cheese, and it might have been better with a processed cheddar cheese. Possibly twice as much cream cheese would have helped. It is a definite do not make again.
I made this dip and everyone raved about it. It was the first dip gone. My question is, can you freeze the leftover cranberry sauce for another batch at Christmas? Thank you so much for sharing.
Hi Eileen: So glad to hear you love the dip! Yes – you can definitely freeze the sauce for another batch.
Can you use can cranberry sauce ?
I’ve never made it with canned but I would imagine it could work
Best Holiday Appetizer Recipe EVER!!
I’ve been making this recipe for Thanksgiving and Christmas since last year and I’ll tell you this, it’s simple to make and It tastes AMAZING. My sister have appetizer dish. On Thanksgiving I had people talking about the appetizer all night longggg and how amazing the dip was. There was None left!! I’m making this for my Christmas party and Christmas night.
Thank you soo much for such delicious appetizer!
That makes me so happy Grace! Thank you so much for feedback.
We love this dip. I make it every year for Christmas. The cranberry sauce makes enough so I freeze the other half and use it for New years. Great recipe
That’s great! Thank you Shelly. So happy you’re enjoying the dip.
Hello! I saw in the note it says you will have more cranberry sauce than what the dip calls for. How much sauce do you use for the dip? Thank you!
You need 1/4 cup cranberry sauce for the dip.
Made this for Christmas day. I added a jalapeno. It was amazing, without being to spicy. Husband and very picky daughter LOVED it!!! Definitely will make again.
Jalapeno sounds amazing! I bet it was such a nice contrast of flavor to the creamy cheese.
That sounds amazing! How much jalapeño did you add? I wonder if a Poblano pepper or cayenne would work?
The measurements are all wrong. Each ingredient MUST be doubled or fistfights will erupt when the dip is gone. I have been making this (doubled) recipe for a few years and it is always the most popular item on the menu. SO GOOD!! I just made a (double) batch to split between Christmas Eve wine & cheese night and celebrating with the kids (if it lasts).
Thank you Susan! So glad you’re enjoying this dip.
Making this for the second year. It’s so amazing that we made it again for Christmas last year, too. I think I can only make this for the holidays, or I would eat so much of it year-round. The recipe says that it’s best served immediately, but I’m here to tell you that it’s just as good warmed up in the microwave the next day!
Thank you for feedback Laura! So happy to hear you love this dip.
What would you dip into this? Making it Thanksgiving! Can’t wait
Crostini or some type of grainy crackers/crispbread that hold their shape well
Does anyone have input as to whether I could put this in a dip crock pot (the small crock pots) to keep warm? I’m supposed to make an app for a teachers appreciation lunch and this looks amazing. I would want to try and keep it warm if I could!
It’s hard to say for sure but it might turn oily a little since it has cheese in it. If you do try it, please let me know how it turns out for you.
I was wondering if I made this in the morning, but put the dish in a crockpot that is raised up with foil and brought to my in-laws for our holiday gathering if it would stay warm since oven space is not an option!
Hi Melissa: to be honest, I’m not so sure how it would do in a crockpot. I’ve never made it in a crockpot so I can’t answer with certainty.