Baked Cranberry Cream Cheese Dip: Your New Holiday Favorite

Is there anything better than a warm, cheesy dip that brings everyone together during the holidays? I don’t think so. This Baked Cranberry Cream Cheese Dip is the kind of easy, crowd-pleasing appetizer that disappears from the plate almost as fast as you can make it. It’s the perfect blend of creamy, tangy, and sweet, and it’s about to become your go-to for every festive gathering from Thanksgiving to Friendsgiving and beyond.

Why You’ll Love This

This dip is so, so easy to pull together, even if you’re juggling a dozen other dishes. You get that impressive, from-scratch flavor with minimal effort, which is exactly what we need during the busy holiday season. It’s incredibly versatile, too. Serve it straight from the oven for that irresistible gooey warmth, or let it cool slightly—it’s delicious either way. Honestly, the hardest part is not eating all the crackers while you wait for it to bake.

Ingredients You’ll Need

• 12 ounces fresh cranberries: They provide that signature tart pop and beautiful ruby color.
• 1 cup granulated sugar: Balances the natural tartness of the cranberries.
• 1/4 cup water: Helps create a simple, saucy base for the topping.
• 1 teaspoon orange zest: Adds a bright, citrusy note that makes the flavors sing.
• 2 tablespoons orange juice: Enhances the fruity flavor without being overpowering.
• 16 ounces cream cheese, softened: The rich, creamy foundation of our dip.
• 1/2 cup plain Greek yogurt: Adds a lovely tang and makes the base extra smooth.
• 1 teaspoon vanilla extract: Brings a warm, comforting depth to the cream cheese layer.
• 1/4 teaspoon ground cinnamon: A hint of warm spice that pairs perfectly with the cranberries.

Let’s Get Cooking Step by Step

1. Let’s start with the cranberry topping. In a medium saucepan, combine the fresh cranberries, sugar, and water. Cook over medium heat, stirring occasionally, for about 10-12 minutes. You’ll hear the cranberries start to pop—that’s exactly what you want! Keep cooking until the mixture has thickened into a jam-like consistency. Remove it from the heat and stir in the orange zest and orange juice. Set this aside to cool slightly.
2. While your cranberry sauce is cooling, preheat your oven to 375°F (190°C) and grab an 8×8 inch baking dish or a similar-sized oven-safe skillet.
3. Now, for the creamy base. In a large bowl, beat the softened cream cheese with a hand mixer or a sturdy whisk until it’s completely smooth and lump-free. This is the key to a silky dip! Beat in the Greek yogurt, vanilla extract, and ground cinnamon until everything is beautifully combined and smooth.
4. Spread this creamy mixture evenly into the bottom of your prepared baking dish.
5. Next, carefully spoon the slightly cooled cranberry sauce over the top of the cream cheese layer. Use the back of your spoon to spread it into a nice, even layer.
6. Pop the dish into your preheated oven and bake for 20-25 minutes. You’re looking for the edges to be gently bubbly and the entire dish to be heated through.
7. Take it out of the oven and let it sit for about 5 minutes before serving. This lets everything settle and makes it the perfect temperature for dipping!

Perfect Pairings for Your Dip

This dip is a social butterfly and loves to mingle with all sorts of dippers! For a classic touch, you can’t go wrong with buttery, flaky crackers or simple, sturdy tortilla chips. If you’re feeling a bit fancy, thin slices of a baguette, lightly toasted, are absolutely perfect. And for a healthier option, apple slices, pear slices, or even some crisp celery sticks provide a wonderful fresh crunch that contrasts beautifully with the warm, creamy dip. It’s also a fantastic addition to any holiday charcuterie board, nestled right alongside some cheeses and smoked turkey.

Variations & Substitutions

This recipe is wonderfully adaptable. If you’re out of fresh cranberries, a 14-ounce can of whole-berry cranberry sauce will work in a pinch—just skip the stovetop step and mix in the orange zest and juice directly. For a dairy-free version, use your favorite plant-based cream cheese and yogurt alternatives. Want to add a little crunch? Sprinkle some chopped pecans or walnuts over the cranberry layer before baking. And if you love a bit of heat, a tiny pinch of cayenne pepper in the cranberry mixture adds a really interesting and delicious twist.

Oven Temperatures for Baking

The sweet spot for baking this dip is 375°F (190°C). This temperature allows the dip to heat all the way through without the top cranberry layer burning or the bottom cream cheese base getting too hot too fast. If your oven runs hot, you might want to check it a few minutes early. And if you’re using a glass or ceramic dish, you can stick with this temp. But if you’re using a dark metal pan, consider lowering the temperature to 350°F (175°C) to prevent the bottom from over-browning.

Storage & Reheating Tips

If you have any leftovers (a rare occurrence in my house!), let the dip cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, I highly recommend using the oven for the best texture. Preheat your oven to 350°F (175°C), place the dip in an oven-safe dish, cover it with foil, and warm it for 15-20 minutes, or until heated through. You can microwave it in 30-second bursts if you’re in a hurry, but the oven method will keep that creamy texture intact.

Frequently Asked Questions

• Can I make this Baked Cranberry Cream Cheese Dip ahead of time? Absolutely! You can prepare both the cranberry topping and the cream cheese base up to two days in advance. Keep them stored separately in the fridge. When you’re ready to bake, let the cream cheese mixture sit out for 20 minutes to soften slightly, assemble the dip, and then bake as directed. It’s a huge time-saver for your Thanksgiving party food prep.
• What are some other easy Thanksgiving appetizers I could serve with this? This dip is a great team player. It goes wonderfully with other simple holiday appetizers like a spiced nut mix, a simple bruschetta, or even some baked brie. The goal is to have a spread that feels festive without keeping you in the kitchen all day.
• My cranberry mixture is very liquidy. What did I do wrong? Don’t worry! Cranberries can vary in juiciness. If your mixture hasn’t thickened enough after cooling, just put it back on the stove and simmer it for a few more minutes. It will continue to thicken as it cools. You want a jammy consistency, not a runny one, so it sits nicely on top of the cream cheese.