Baked Cranberry Cream Cheese Dip with Pecans
A warm and comforting cranberry cream cheese dip, perfect for holiday gatherings or a cozy night in. Easy to make and incredibly delicious!
Equipment
- Mixing bowl
- 8x8 inch baking dish
- Electric Mixer (optional)
Ingredients
Main Ingredients
- 8 ounces Cream Cheese softened
- 1/2 cup Granulated Sugar
- 1/4 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 1 cup Fresh or Frozen Cranberries If frozen, do not thaw
- 1/4 cup Chopped Pecans or Walnuts optional
- 1 tablespoon Orange Zest optional, adds a bright citrusy note
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, beat together the softened cream cheese and sugar until smooth and creamy. An electric mixer is recommended but can be done by hand.
- Stir in the sour cream and vanilla extract until well combined.
- Gently fold in the cranberries, pecans (if using), and orange zest (if using).
- Pour the mixture into an 8x8 inch greased baking dish.
- Bake for 20-25 minutes, or until the dip is heated through and the edges are slightly golden brown. Do not overbake.
- Let the dip cool slightly before serving. Serve warm with crackers, graham crackers, pretzels, or your favorite chips.
Notes
For a richer flavor, use full-fat cream cheese and sour cream. This dip can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.