This post may contain affiliate links. Please read our disclosure policy.
This Cranberry Cream Cheese Dip is a festive holiday appetizer made with fluffy whipped cream cheese and a fresh cranberry salsa. It’s a delicious combination of sweet, tart, creamy, and savory flavors, and it takes just 10 minutes to make!
I love serving this dip at Thanksgiving and Christmas gatherings because it’s easy to prep ahead of time and looks great on an appetizer platter. Serve it with crackers, toasted baguette slices, or pita chips for an easy holiday snack.
You may also like my pumpkin dip or my Whipped Ricotta Cheese dip.
Ingredients needed
The full measurements are in the recipe card below.
- Cream cheese: Use softened, full-fat cream cheese for the creamiest texture. Let it sit at room temperature briefly before whipping.
- Milk: Just a tablespoon helps make the cream cheese light and fluffy.
- Fresh cranberries: You’ll need 2 cups of fresh cranberries. Rinse and dry them well before adding them to the food processor.
- Garlic and green onions: Add a savory flavor that balances the tart cranberries.
- Fresh cilantro: Adds a little freshness to the cranberry salsa.
- Balsamic vinegar: Gives the salsa a slightly tangy, sweet flavor.
- Honey: Balances the tartness of the fresh cranberries. Adjust the amount to taste.
How To Make Cream Cheese Dip
Whip the cream cheese: Add the softened cream cheese and milk to a mixing bowl. Beat with an electric mixer for about 2 minutes, until light and fluffy. Refrigerate until ready to assemble.
Prepare the cranberries: Add the fresh cranberries, garlic, and green onions to a food processor. Pulse a few times until finely chopped, but not pureed.
Finish the cranberry salsa: Transfer the cranberry mixture to a bowl. Stir in the cilantro, balsamic vinegar, and honey. Season with salt and pepper to taste. Refrigerate until ready to serve.
Assemble and serve: Spread the whipped cream cheese onto a serving plate or shallow bowl. Spoon the cranberry salsa over the top and serve with your favorite crackers or toasted bread.
Recipe Tips and Variations
- Use softened cream cheese: It will whip up much more easily and give you a smoother, fluffier dip.
- Don’t overprocess the cranberries: Pulse just until finely chopped. You want the salsa to have some texture, not turn into a puree.
- Adjust the sweetness: Fresh cranberries are naturally tart, so taste the salsa and add a little more honey if needed.
- Make it ahead: Prepare the cranberry salsa and whipped cream cheese up to a day in advance. Keep them in separate airtight containers in the refrigerator and assemble just before serving.
- Add some heat: For a spicy cranberry dip, add a little finely chopped jalapeño to the salsa.
- Serving a crowd? Double the recipe and serve it on a larger platter with plenty of crackers and bread.
Frequently asked questions
Many cheese varieties pair well with the tart taste of cranberries. We love everything from cheddar to gouda and mozzarella. However, for dip recipes, we love the tangy creaminess of cream cheese with tart cranberries. If you’d like to change things up, you could use another soft cheese, like goat cheese or baked brie as the base in this recipe.
I love serving it with crackers, pita chips, pretzel crisps, or toasted baguette slices. Choose sturdy crackers that can hold up to the thick cream cheese.
Yes! You can make both the cranberry salsa and whipped cream cheese a day ahead. Store them separately in the refrigerator, then assemble the dip just before serving. This keeps the cream cheese fluffy and prevents the salsa from making it watery.
Fresh cranberries work best because they hold their texture when chopped. Frozen cranberries tend to release more moisture as they thaw, which can make the salsa watery.
Absolutely! Add a little finely chopped jalapeño to the cranberry salsa. Start with a small amount and adjust to your preferred spice level.
How to store leftovers
Store leftover cranberry cream cheese dip in an airtight container in the refrigerator for up to 2 days. The cranberry salsa may release some liquid as it sits, so the dip is best enjoyed fresh.
If making it ahead, keep the cranberry salsa and whipped cream cheese in separate containers and assemble just before serving.
I don’t recommend freezing this dip because the cream cheese can become grainy and the cranberry salsa may turn watery after thawing.
More Dip Recipes
Appetizer Recipes You May Like
- Baked Zucchini Chips
- Waldorf Salad Recipe
- Baked Avocado Fries
- Air Fryer BBQ Baked Cauliflower Bites
- Baked Spinach and Artichoke Dip
- Tomato Bruschetta Bread
If you try a recipe and like it, leave me feedback in the comments below and don’t forget to rate it!
Cranberry Cream Cheese Dip
Video
Ingredients
- 1 cup full-fat cream cheese, at room temp
- 1 tablespoon milk of choice
- 2 cups fresh cranberries, washed and dried
- 1 small garlic clove, sliced
- 2 green onions, chopped
- 1/2 bunch fresh cilantro, minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
Optional:
- crackers , for serving
Instructions
- Start by making the whipped cheese. Add 1 cup full-fat cream cheese and 1 tablespoon milk of choice to a mixing bowl. Use an electric mixer and beat on high for about 2 minutes or until light and fluffy. Refrigerate until ready to use.
- Place the 2 cups fresh cranberries, sliced 1 small garlic clove, and chopped 2 green onions in a food processor. Pulse several times, just until finely chopped.
- Transfer to a bowl and add the minced 1/2 bunch fresh cilantro, 1 tablespoon balsamic vinegar, and 2 tablespoons honey; stir well to combine, and season with salt and pepper to your taste. Refrigerate until ready to serve.
- Assemble the dish just before serving by spreading the whipped cream cheese over a platter, then topping with cranberry salsa. Serve with crackers , if desired.
Notes
- Use softened, full-fat cream cheese for the smoothest, creamiest texture.
- Fresh cranberries work best for the salsa. Rinse and dry them well before chopping.
- Pulse the cranberries just until finely chopped, not pureed.
- Taste the cranberry salsa and add more honey if you prefer it sweeter.
- For a little heat, add finely chopped jalapeño to the salsa.
- Make the whipped cream cheese and cranberry salsa up to a day ahead and refrigerate separately. Assemble just before serving.
- Store leftovers in the refrigerator for up to 2 days. This dip is best enjoyed fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
