Cranberry dip with white cheddar, cream cheese, homemade cranberry sauce, and fresh cranberries. It’s salty, sweet, and so festive. Plus those cranberries bursting in your mouth is pure heaven!
Love hot dips? Try our Feta Cheese Dip. It’s creamy, spicy, and incredibly easy to make.
This cranberry dip is salty, sweet, and so festive. It’s made with white cheddar cheese, cream cheese, homemade cranberry sauce, and fresh cranberries.
It’s really easy to put together and is always such a crowd-pleaser! Serve it with homemade toast crisps or crackers of choice.
Ingredients for White Cheddar and Cranberry Dip
- 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 White Cheddar and Cranberry Dip -Step by Step
In a large bowl, mix together the white cheddar and cream cheese. Fold in the cranberry sauce and fresh cranberries.
Next, transfer the mixture into a prepared baking dish. Bake in a 375F oven for 18-23 minutes or until heated through and bubbly.
Lastly, sprinkle the reserved cheddar cheese on top and place it under a broiler for a few minutes or until the cheese is melted. 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.
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.
Extra Tips for Making Cranberry Dip
- 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.
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.
More Cranberry Recipes to Try
- Dark Chocolate Cranberry Biscotti
- Butternut Squash and Cranberry Quinoa Salad
- Asparagus with Cranberry Honey Vinaigrette
- Brussel Sprouts with Cranberries and Prosciutto
Watch How to Make It!Print
White cheddar cranberry dip with homemade cranberry sauce and fresh cranberries. It’s salty, sweet, and so festive.
- 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
- 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
- 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.
- 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.
- 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.
- Recipe adapted with slight changes from Cooking Stoned
Keywords: cream cheese dip, cheese cranberry dip, holiday, Thanksgiving