Baked Cranberry Cheddar Dip
Ancient Crunch
Appetizer
If you need a holiday appetizer that balances rich, savory goodness with a burst of seasonal brightness, this Baked Cranberry Cheddar Dip is an absolute showstopper. A luscious base of cream cheese, sour cream, and sharp white cheddar is whipped with honey and garlic, then baked until warm and molten. Topped with a homemade simmered cranberry-rosemary sauce, it creates an irresistible sweet-and-savory swirl. Paired with the smoky crunch of Vandy Smokehouse BBQ Crisps, every scoop delivers a crowd-pleasing balance of flavors.
Ingredients
For the baked cream cheese
- 8 oz cream cheese, softened (226 g)
- ¼ cup sour cream (60 g)
- ½ cup sharp white cheddar cheese, shredded (55 g)
- 1 tbsp honey (15 mL)
- ¼ tsp garlic powder
- ¼ tsp salt
For the cranberry topping
- 1 ½ cups fresh cranberries (150 g)
- ⅓ cup granulated sugar (67 g)
- ¼ cup fresh orange juice (60 mL)
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp honey (15 mL)
For serving
- 1 bag Vandy Smokehouse BBQ Crisps
- Fresh rosemary, for garnish
Directions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the softened cream cheese, sour cream, shredded white cheddar, honey, garlic powder, and salt until smooth and creamy. Spread the mixture evenly into a small, oven-safe baking dish.
- Bake for 18–22 minutes, or until the dip is thoroughly warmed through and bubbling gently around the edges.
- While the cheese bakes, combine the fresh cranberries, sugar, orange juice, chopped rosemary, and honey in a small saucepan over medium heat. Cook for 8–12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a glossy sauce. Remove from the heat.
- Once the cheese dip comes out of the oven, spoon the warm cranberry sauce over the top, give it a gentle swirl with a spoon, and finish with a sprig of fresh rosemary.
- Serve immediately while warm with plenty of Vandy Smokehouse BBQ for scooping!
