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Cranberry Cream Cheese Dip Recipe
Ash Tyrrell

Cranberry Cream Cheese Dip Recipe

I made this cranberry cream cheese dip for a holiday get-together, and it vanished in minutes. The sweet-tart cranberry sauce sits on creamy cheese, and the spark of green onion ties it together. I loved how little work it took, because the sauce simmers while I slice everything else.
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 6 oz fresh cranberries about half a 12 oz bag: They give the sauce its bright, tart bite, so rinse them first.
  • 1/4 cup sugar: It softens the tartness and you can adjust it to taste.
  • 1/2 cup water: It helps the berries burst and form a saucy base.
  • 1 jalapeño optional: It adds gentle heat, so scrape out the seeds for a milder dip.
  • 1/8 tsp salt: A pinch makes the cranberry flavor pop.
  • 8 oz cream cheese: Use a full block which holds its shape better than the whipped tub.
  • 3 green onions sliced: They add a fresh, savory finish, so please don't skip them.
  • 1 box crackers for serving: Pick a salty, sturdy cracker that won't snap under the dip.
  • 1 apple sliced, for serving: The crisp, sweet slices balance the creamy, tangy flavors.

Method
 

  1. Place the cranberries in a colander and rinse them under cool water. Pick out any soft or shriveled berries. Add the clean berries to a small pot.
  2. Pour in the sugar, water, and salt. These three simple items turn tart berries into a glossy sauce. I give everything a quick stir so the sugar starts dissolving right away.
  3. Cut off the stem and slice the jalapeño lengthwise. Scrape out the seeds with a spoon, leaving a few in if you like more heat. Dice it finely and add it to the pot.
  4. Cover the pot and bring it to a boil over medium-high heat. Stir, lower the heat to medium-low, and simmer uncovered for about 5 minutes. When the berries burst and the sauce thickens, it's ready. If it looks thin, simmer for a couple more minutes.
  5. Turn off the heat and move the sauce to a bowl. Pop it in the fridge for about 10 minutes, or until cool. Warm sauce would melt the cheese, so patience pays off here.
  6. Unwrap the cream cheese and set the block on a plate or shallow bowl. Press the back of a spoon into the top to make a shallow well. This little dip holds the sauce in place.
  7. Spoon the cooled sauce over the cheese and let some pool in the well. Sprinkle the sliced green onions on top. Set out the crackers and apple slices right alongside it

Notes

  • I always make the sauce from fresh berries, because canned sauce tastes flat to me and sometimes a bit metallic.
  • I let the sauce cool completely, so the cream cheese stays firm and clean-looking.
  • I leave a few jalapeño seeds in when serving adults, and I skip the pepper entirely for kids.
  • I take the cream cheese out of the fridge about 15 minutes early, which makes it easier to scoop.
  • I taste the sauce before cooling it, and I add a tiny pinch of sugar if the berries are extra sharp.
  • I add the green onions at the last minute so they stay bright and crunchy.