This Baked Cranberry Cream Cheese Dip has become my favorite seasonal indulgence — the sort of dish that arrives at the table and immediately starts a conversation. I first stumbled on the idea one chilly November when I wanted something that felt festive but required minimal fuss. The contrast between the creamy, slightly tangy cheese base and the bright pop of sugared cranberries is what keeps everyone dipping until the serving dish is empty. It warms the hands and the heart, and it pairs beautifully with crisp crackers or toasty crostini.

What makes this version special is its simplicity and balance: a smooth blend of cream cheese and sour cream with a melty note from shredded mozzarella and white cheddar; on top, cranberries tossed in a little sugar that burst into jewel-like pockets of tart-sweet flavor as they bake. I love serving it during holiday parties because it feels indulgent without being heavy, and it’s forgiving if you want to make parts of it ahead of time. Family and guests always come back for more — one cousin even calls it "the ultimate dip that tastes like winter."

Ingredients

• 8 oz cream cheese, softened: Choose full-fat cream cheese for the creamiest result — Philadelphia is a reliable brand. Allow it to sit at room temperature for about 30 minutes so it blends smoothly.
• 1 cup sour cream: Full-fat sour cream adds tang and silkiness; you can use light sour cream to reduce fat, but expect a slightly thinner texture.
• 1 cup shredded mozzarella cheese: Use low-moisture mozzarella for better melting and less water release. Buy pre-shredded for convenience or shred a block for fresher flavor.
• ½ cup shredded white cheddar cheese: Sharp white cheddar gives depth and a savory bite — Cabot or a good-aged store brand works well.
• 1 cup fresh cranberries: Look for firm, plump berries without bruises. Fresh cranberries provide the right tartness and pop when they burst in the oven.
• 2 tbsp sugar: Granulated sugar balances the tartness of cranberries; for a brighter finish, use superfine sugar so it dissolves quickly.
• 2 tbsp fresh parsley, chopped: Parsley adds color and a fresh herbal lift — flat-leaf parsley is my preference for flavor.
• Crackers, breadsticks, or crostini for serving: Offer a variety — plain water crackers, wheat crisps, and toasted baguette slices give guests options.

Instructions

Preheat the oven: Set your oven to 375°F (190°C). Place a rack in the center position so the dip bakes evenly. Preheating ensures the cheese melts uniformly and the cranberries have enough heat to begin popping within the 15–20 minute window. Prepare the cheese base: In a medium mixing bowl, beat the softened cream cheese with a spatula or hand mixer until smooth. Add 1 cup sour cream, 1 cup shredded mozzarella, and ½ cup shredded white cheddar. Mix until the ingredients are fully incorporated and the mixture is homogenous — there should be no lumps of cream cheese. This step benefits from room-temperature ingredients so the cheeses meld without overworking. Coat the cranberries: In a separate bowl, toss 1 cup fresh cranberries with 2 tablespoons sugar until the berries are evenly coated. The sugar not only sweetens but encourages the berries to soften and caramelize slightly as they bake. If you prefer, add a pinch of orange zest for aromatic complexity. Assemble: Spread the cheese mixture evenly into a shallow baking dish — a 1-quart or 8x8-inch dish works well. Scatter the sugared cranberries across the top in an even layer so each spoonful will capture tartness alongside creamy cheese. Bake: Place the dish in the preheated oven and bake for 15–20 minutes, or until the edges are bubbly and the cranberries begin to burst. You’re looking for glossy, bubbling cheese with a few berries split open; avoid overbaking as this can dry the surface. Garnish and serve: Remove the dish from the oven and let it rest for 3–5 minutes. Sprinkle 2 tablespoons chopped fresh parsley over the top for color and a fresh note. Serve warm with an assortment of crackers, breadsticks, or crostini.

Storage Tips

To store leftovers, cool the dip to room temperature, cover tightly with plastic wrap or transfer to an airtight container, and refrigerate for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months; leave a little headspace because the mixture will expand slightly. Reheat from frozen by thawing overnight in the refrigerator, then warming in a 325°F (160°C) oven for 15–20 minutes until bubbling. If reheating from chilled, cover loosely with foil to prevent the top from browning too fast, and warm until just heated through.

Ingredient Substitutions

If you need to adjust ingredients, swap full-fat cream cheese for a light version to cut calories, but expect a slightly looser texture. Greek yogurt (about ¾ cup) can replace some sour cream for a tangy lift and higher protein. For a sharper bite, swap half the mozzarella for fontina or gruyère; for a more citrusy top note, add 1 teaspoon orange zest to the sugared cranberries. To make it dairy-free, use plant-based cream cheese and a dairy-free shredded cheese, though melting and texture will differ.

Serving Suggestions

Serve warm as the centerpiece of a snack board alongside a variety of crackers, toasted baguette slices, apple slices for a sweet contrast, and whole-grain breadsticks. Garnish with extra chopped parsley or a sprinkle of toasted chopped pecans for crunch. Pair with a crisp white wine like Sauvignon Blanc or a sparkling rosé to balance the creaminess and tartness. For a more casual spread, provide sturdy pretzel crisps for dipping.

Cultural Background

Cranberries are famously tied to North American autumn and winter traditions, especially around Thanksgiving and Christmas. Combining cranberries with cheese reflects a longstanding love for sweet-and-savory pairings in holiday spreads. While fruit-and-cheese pairings exist in many cuisines, this baked dip is a modern American iteration that borrows the celebratory nature of cranberry sauces and the comforting warmth of baked cheese dishes like warm brie.

Seasonal Adaptations

In winter, lean into seasonal citrus by adding orange zest or a splash of orange liqueur. For summer entertaining when fresh cranberries are harder to find, substitute a compote of fresh berries lightly macerated with sugar and a squeeze of lemon. Around the holidays, garnish with chopped toasted pecans or a drizzle of honey to add festive texture and layered flavors.

Success Stories

I’ll never forget serving this dip at a small holiday gathering — a guest who was typically wary of "fancy appetizers" piled her plate high and told me it reminded her of childhood holiday pies without being too sweet. Another time, a friend asked me to bring this to a work potluck, and two coworkers asked for the recipe on the spot. It’s the kind of dish that makes people smile and ask for seconds.

Meal Prep Tips

To streamline hosting, prepare the cheese base up to 24 hours ahead and refrigerate covered. Keep the sugared cranberries separate and add them just before baking so they maintain their texture and vibrant color. If you’re transporting the dip, assemble in a disposable foil baking pan and reheat on-site for 10–15 minutes in an oven or until bubbly. Pack garnishes and crackers separately to maintain crunch.

Enjoy serving this warm, tangy, and slightly sweet baked dip to friends and family — it’s an effortless way to add a special touch to any gathering. I encourage you to experiment with small swaps and make it your own; it’s forgiving and always welcomes personalization.