Best Cranberry Dip Recipes

CRANBERRY CREAM CHEESE DIP

Steps:

• Chop cranberries in a food processor or by hand. Transfer to a bowl.
• Add sugar, green onion, cilantro, jalapeno pepper, lemon juice, cumin, and salt to cranberries; mix well. Cover and store in the refrigerator until cranberries have lost some of their bitter taste, about 4 hours.
• Place cream cheese bricks on a plate and pour cranberry mixture over top. Serve immediately.

CRANBERRY JALAPENO CREAM CHEESE DIP

Steps:

• Heat a saucepan over medium heat; add oil. Stir cranberries into hot oil and cook until cranberries absorb most of oil, 5 to 10 minutes. Mix sugar, water, jalapeno peppers, lemon juice, cilantro, and salt into cranberries; cook until reduced and softened, 10 to 15 more minutes. Add more water if needed.
• Pulse cranberry mixture in a food processor or blender until very smooth; cool completely.
• Stir cooled cranberry mixture and cream cheese together in a bowl until smooth and creamy.

CRANBERRY AND BACON SWISS CHEESE DIP

Steps:

• Preheat oven to 325°. In a large bowl, combine mayonnaise, cream cheese, mustard and garlic pepper blend. Add Swiss cheese; mix well. Stir in onions, bacon, 1/4 cup almonds and cranberries. Spread into a greased 1- or 2-qt. baking dish. Sprinkle with remaining 1/4 cup almonds. Place on a baking sheet., Bake, uncovered, until bubbly, 25-30 minutes. Serve warm with baguette slices.

CRANBERRY DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
• Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

CREAMY CRANBERRY DIP

Steps:

• In a small bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth. Spread into a shallow bowl or 9-in. pie plate. Top with cranberry sauce. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds. Serve with crackers.

CRANBERRY-JALAPENO DIP

Steps:

• Combine cranberries, jalapenos, and cilantro in the bowl of a food processor; pulse until blended, working in batches if necessary. Transfer to a large bowl.
• Stir in sugar, lime juice, salt, and pepper.

HOT 'N' SPICY CRANBERRY DIP

Steps:

• In a small saucepan, combine the first seven ingredients; bring to a boil, stirring constantly. Reduce heat. Cover and simmer for 5 minutes, stirring occasionally. Serve warm with sausage and/or fruit.

CRANBERRY FLUFF FRUIT DIP WITH FRUIT WREATH

Steps:

• In small bowl, combine marshmallow creme and cream cheese; beat until smooth. Stir in cranberry-orange sauce.
• Line large platter with endive leaves. Place bowl of dip in center. Dip apple slices in lemon juice; arrange in circle about 1 inch from edge of plate, overlapping slices. Arrange grapes and strawberries on apples randomly around dip. Tuck slices of star fruit among other fruit. Sprinkle pomegranate seeds over endive leaves.

BAKED CRANBERRY JALAPENO DIP

Steps:

• Heat oven to 350 degrees F.
• Combine cheeses and jalapenos in bowl; mix well.
• Place cranberries and sugar in another bowl; toss to coat. Gently stir cranberries into cheese mixture.
• Spread mixture into 1-quart casserole dish. Bake 30-35 minutes or until bubbly around edges.
• Serve with baguette slices, if desired.

CRANBERRY FRUIT DIP

Steps:

• Beat cream cheese and cranberry sauce with electric mixer on medium speed until smooth. Gently stir in whipped topping; cover.
• Refrigerate at least 1 hour or until ready to serve.

CRANBERRY ORANGE FRUIT DIP

Steps:

• Mix together all ingredients.
• Chill thoroughly before serving.

CRANBERRY SWISS DIP

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix all ingredients until well blended.
• Spread in 9" pie plate, & bake until thoroughly heated, about 15 minutes.
• Serve warm or room temperature.

SEVEN-LAYER CRANBERRY COBB DIP

Steps:

• Special equipment: a 2-quart trifle bowl
• Adjust two oven racks to the upper and lower thirds of the oven and preheat to 425 degrees F. Spread the walnuts on a baking sheet and the bread on another baking sheet. Bake the walnuts until golden and toasted, about 10 minutes. Bake the bread until lightly golden brown and crispy, 10 to 12 minutes. Set both aside to cool completely. Finely chop 2 cups of the walnuts and set aside.
• Meanwhile, whisk together the sour cream, mayonnaise, lemon zest and juice, parsley, scallions, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside.
• Put the chicken in a food processor along with 1 cup of the sour cream mixture, 1/4 teaspoon salt and a few grinds of pepper. Process until the mixture is a chunky puree. Transfer to another medium bowl and set aside.
• Rinse out the food processor, and add the toasted bread, 2 cups of the unchopped walnuts, the mustard and 1 teaspoon salt. Process until the mixture resembles a chunky puree. With the motor running, slowly drizzle in the oil and 2 tablespoons water through the feed tube. Continue to process until smooth.
• To assemble the dip, make an even layer of the chicken salad in the bottom of a 2-quart trifle bowl. Then top with even layers of the following: the walnut mixture, chopped celery stalks, blue cheese, the reserved finely chopped walnuts, the remaining sour cream-herb sauce and then the cranberries. Sprinkle with the celery leaves. Serve right away, or cover and refrigerate up to 8 hours or overnight. Serve with crackers.

CRANBERRY JALAPENO CREAM CHEESE DIP

Steps:

• Use hand food chopper to chop cranberries. (It is best to not use a food processor to chop these as the cranberries liquefy too much.)
• Chop green onion and jalapeno peppers.
• In a medium-sized bowl, add chopped cranberries, green onion, and jalapenos.
• Add sugar, lemon juice, and salt on top of cranberry mixture and stir gently until blended.
• Cover with plastic wrap and place in refrigerator overnight.
• Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a colander with small holes.
• Whip softened cream cheese with hand mixture until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9x9 dish.
• Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.
• Spread over Ritz crackers.

HOT CRANBERRY SWISS DIP

Steps:

• 1. Blend all the ingredients well together and put into an 8 or 9 inch round glass serving dish. Bake 15 minutes in a preheated 375? oven until hot and bubbly. Serve with gingersnaps.

SPICED CRANBERRY DIP

Steps:

• Spread cream cheese onto bottom of 9-inch pie plate.
• Mix next 3 ingredients; spoon over cream cheese. Top with nuts.
• Serve with round buttery crackers.

SPICY AND SWEET CRANBERRY JALAPENO DIP

Steps:

• 1. In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeno. (NOTE: Don't use a food processor to chop these. It is slightly time consuming, but the cranberries will liquify if they are not hand-chopped.).
• 2. Pour sugar, lemon juice and salt over cranberry mixture and stir gently until blended.
• 3. Cover with plastic wrap and place in refrigerator for at least one hour. If you prefer less tart cranberries, keep in the refrigerator overnight.
• 4. Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out the liquid using a colander with small holes.
• 5. Spread cream cheese over bottom of a pie plate or 9×9 dish.
• 6. Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.
• 7. Serve with Ritz crackers and enjoy!

SAVORY PUMPKIN DIP WITH CRANBERRY REDUCTION

Steps:

• For the reduction: Combine the cranberry juice, sage, bay leaves, honey and a pinch of salt in a small saucepan. Bring to a boil and simmer until reduced to a thin syrup (about 1 tablespoon), 4 to 5 minutes. Let cool, then discard the sage and bay leaves.
• For the dip: Combine the beans, pumpkin, orange zest and juice, pumpkin pie spice, cayenne and 1/2 teaspoon salt in the bowl of a food processor. Process to make a chunky paste.
• Drizzle in the olive oil and 3 tablespoons water. Process until thick and very smooth, adding a little more water if needed. Season with salt.
• Spread the dip in a wide, flat serving bowl. Sprinkle lightly with pumpkin pie spice and drizzle with the cranberry reduction. Sprinkle with the pepitas and parsley and serve with Crunchmaster Crackers on the side for dipping.

CRANBERRY SALSA DIP WITH CREAM CHEESE

Steps:

• Process cranberries. Place in bowl, mix with onions, peppers, sugar, cilantro, ginger and lemon. Cover with wrap and refrigerate at least 4 hours. Place cream cheese on plate and cover with dip. Serve wtih crackers

CRANBERRY SALSA DIP WITH CREAM CHEESE RECIPE HOW TO MAKE CRANBERRY SALSA DIP - CRANBERRY SALSA RECIPE

Steps:

• Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised).
• Place the cranberries in a food processor; pulse until finely chopped but not mushy.
• Place chopped cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice.
• Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
• On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
• Makes 1 1/2 cups.