Baked Cranberry Cream Cheese Dip
A delightful warm dip combining creamy cheese and sweet-tart cranberries, perfect for gatherings.
Servings: 8 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 2 packages cream cheese, room temperature (about 450 g) Make sure it's at room temperature for easy mixing.
- 3 cups shredded mozzarella cheese, divided (about 300 g) Divide into two portions; one for mixing, one for topping.
- 1/2 teaspoon crushed dried rosemary (2 g) Optional: can substitute with fresh rosemary.
- 1/2 teaspoon garlic powder (2 g) Adds flavor; can adjust according to taste.
- 1/2 cup canned whole berry cranberry sauce (about 120 g) Provides the sweet-tart base for the dip.
- 2/3 cup fresh cranberries (about 100 g) Can substitute with thawed frozen cranberries.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch (20×20 cm) baking dish.
- In a large mixing bowl, add the room temperature cream cheese. Beat it until smooth and creamy.
- Mix in 2 cups of shredded mozzarella cheese, crushed dried rosemary, and garlic powder until evenly combined.
- Gently fold in the canned cranberry sauce and fresh cranberries.
- Transfer the mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining 1 cup of mozzarella cheese on top.
Baking
- Bake in the preheated oven for about 22-26 minutes, or until the edges brown and the cheese is melted and bubbly.
Serving
- Serve hot alongside your favorite crackers, bread, or pita chips.
Notes
Feel free to personalize the dip with ingredients like chopped green onions or fresh herbs. Make-ahead option is available; just bake it when ready to serve.