Cranberry Cream Cheese Dip

top view of a bowl of cream cheese topped with cranberry salsa with a side of crackers on the cheese next to the salad on the top left corner

5 from 1 vote

Bright and festive Cranberry Cream Cheese Dip is easy to make with cranberry salsa and whipped cream cheese. This flavorful appetizer is the perfect balance of tangy, sweet, savory, and creamy! Serve with your favorite crackers or pita chips for the ultimate holiday snack!

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Rena

Equipment

small food processor
knife
spatula
White bowl

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
1 tablespoon honey
Optional: crackers for serving

Instructions

Start by making the whipped cheese. Add the cream cheese and milk 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 fresh cranberries in a food processor together with the sliced garlic and chopped green onions. Pulse several times, just until finely chopped.
Transfer to a bowl and add the minced cilantro, balsamic, and honey; stir well to combine and season with some 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 top with cranberry salsa. Serve with crackers, if desired.

Video

Notes

Storing leftovers: Once the cranberry salsa is added to the whipped cream cheese and people have been dipping out of it, this dip will only keep for about 1-2 days. Simply, cover the dish with plastic wrap or transfer it to an airtight container, and store it in the fridge.

Nutrition