Cranberry Cream Cheese Dip with Orange and Scallions

Cranberry Cream Cheese Dip

A thick layer of cream cheese supports a mound of chunky cranberry-orange sauce in this cold, scoopable dip. Briefly simmering the berries makes the topping glossy and spoonable while leaving recognizable cranberry pieces. Let the sauce cool completely before layering it over the cheese; warm or thin sauce can soften the base and blur the white-and-red layers.

Serve the dip with sturdy crackers and thin apple slices. The cranberry topping can be made ahead, so assembly takes only a few minutes.

Ingredients for Cranberry Cream Cheese Dip

• 12 ounces fresh cranberries (340g)
• 3/4 cup granulated sugar (150g)
• 1/3 cup orange juice
• 2 tablespoons water
• 1 teaspoon orange zest
• 1/8 teaspoon kosher salt
• 1 small jalapeño, seeded and finely minced (optional)
• 16 ounces full-fat block cream cheese, softened (450g)
• 2 tablespoons sour cream (30g)
• 2 tablespoons thinly sliced green onions, divided
• Assorted sturdy crackers, for serving
• 1 to 2 red-skinned apples, thinly sliced, for serving

Softened block cream cheese makes a smooth base that stays thick enough to scoop. Omit the jalapeño for a mild cranberry-orange topping.

How to Make Cranberry Cream Cheese Dip

Yield: 8 appetizer servings. Time: About 40 minutes, including cooling; allow longer if the sauce needs more time to cool completely.

1. Cook the cranberries: Combine the cranberries, sugar, orange juice, water, orange zest, salt, and optional jalapeño in a 2- to 3-quart saucepan. Bring to a simmer over medium heat, then reduce to medium-low. Simmer uncovered for 8 to 10 minutes, stirring occasionally. Start checking around 5 minutes, when the berries begin to pop. Stop when most have burst but pieces remain, and a spoon drawn through the glossy sauce leaves a trail that slowly fills in.
2. Cool the topping: Transfer the sauce to a bowl and let it cool completely, about 15 to 20 minutes at room temperature or longer if needed. It should be thick and spoonable, not pourable.
3. Mix the cream cheese: Beat the softened cream cheese, sour cream, and 1 tablespoon of the green onions with a hand mixer, or stir firmly with a sturdy spatula, just until smooth and thick. Avoid a blender or food processor, which can make the base too loose.
4. Layer the dip: Spread the cream cheese across the bottom of a shallow 8- to 9-inch round white serving bowl. Spoon the cooled cranberry sauce into the center, leaving a visible border of cream cheese. Keep the topping mounded rather than stirring the layers together.
5. Garnish and serve: Scatter the remaining tablespoon of green onions over the cranberries. Arrange crackers in clusters and thin apple slices in fans around the bowl. Serve cold with a small spoon for adding extra topping to each scoop.

How Thick Should the Cranberry Topping Be?

The cooled sauce should mound over the cream cheese instead of running to the edge of the bowl. Simmering uncovered removes excess liquid, and the sauce thickens further as it cools. If it is still loose once cool, simmer it uncovered briefly again, then let it cool completely before assembling the dip.

Serving and Variations

Choose crackers sturdy enough to lift both layers, and cut the apples shortly before serving. Pretzel crisps, pita chips, and crostini also work.

For a shortcut, use about 1 1/2 cups prepared whole-berry cranberry sauce in place of the homemade topping. Add a little orange zest if desired, and make sure the sauce is completely cool before layering. For crunch, scatter 2 tablespoons chopped toasted pecans or walnuts over the finished dip just before serving.

For another cranberry appetizer on the same spread, try these Cranberry Brie Mini Tarts with Phyllo Cups.

Make-Ahead and Storage

Make the cranberry topping up to 2 days ahead and refrigerate it in an airtight container. The cream-cheese base can also be prepared ahead and refrigerated separately. Let it stand briefly at room temperature until spreadable, then assemble the dip close to serving for the clearest layers.

Refrigerate leftover dip promptly in a covered container. The cranberry layer will gradually color and soften the cream cheese, so the dip looks and scoops best soon after assembly. No reheating is needed. Freezing the assembled dip is not recommended because the cream cheese may become grainy or watery after thawing.

Nutrition

Approximate nutrition per serving, based on 8 servings and including the apple slices but not crackers: 320 calories, 4g protein, 20g fat, and 33g carbohydrates. Approximate values per 100g: 185 calories, 2g protein, 11g fat, and 19g carbohydrates. Values vary with ingredient brands, apple size, and the crackers served.