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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
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5 from 1 vote

Cranberry Cream Cheese Dip

This easy Cranberry Cream Cheese Dip is made with fluffy whipped cream cheese, topped with a sweet and tangy fresh cranberry salsa. A festive 10-minute appetizer that's perfect for Thanksgiving, Christmas, and holiday parties!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

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.
    Whipping cream cheese in a food processor.
  • 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.
    Cranberry salsa in a food processor.
  • 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.
    Cranberry salsa served over whipped cream cheese in a white bowl.

Video

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

Serving: 1serving | Calories: 262kcal | Carbohydrates: 19g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 58mg | Sodium: 184mg | Potassium: 155mg | Fiber: 2g | Sugar: 14g | Vitamin A: 923IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 0.4mg