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. Cook over medium-low heat, stirring occasionally, until the sugar dissolves and the cranberries burst, about 15-20 minutes.
- 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