This baked cranberry cream cheese dip started out as a last minute addition to a holiday spread and quickly rose to the top as the most requested dish of the evening. I discovered this combination one November when I had leftover cream cheese and a small bag of fresh cranberries, and the contrast of a silky, warm cheese base with bright, popping cranberries felt like a little celebration in every bite. It is creamy yet slightly tangy, with the cranberries adding a fresh tartness that balances the richness of the cheeses.

I love serving this when friends drop by because it comes together quickly and looks festive on the table. The melted mozzarella and white cheddar create that irresistible pull while the sugared cranberries bubble and burst, releasing a jewel like burst of flavor. The texture is smooth and spoonable, with bursts of cranberry and a hint of herbal freshness from chopped parsley. It is a comforting snack that often turns into an appetizer centerpiece.

Ingredients

• 8 ounces cream cheese, softened: Use full fat for the creamiest texture. Room temperature cream cheese blends more smoothly and helps the mixture heat evenly. Brands I rely on are Philadelphia or a high quality local spreadable cream cheese. Softening in 30 minutes on the counter or in 10 seconds in the microwave on low power works well.
• 1 cup sour cream: Full fat sour cream gives richness and a subtle tang that lightens the overall feel. If you prefer less fat, use light sour cream but expect a slightly thinner texture and less richness.
• 1 cup shredded mozzarella cheese: Freshly shredded low moisture mozzarella melts quickly and gives that gooey pull. I avoid pre shredded blends with anti clumping agents for the best melt.
• 1/2 cup shredded white cheddar cheese: Adds sharpness and depth. Use a young white cheddar for meltability and bright flavor. Grate it fresh for the best texture.
• 1 cup fresh cranberries: Choose firm berries without soft spots. Fresh cranberries provide a bright tartness and will burst slightly in the oven releasing their juices for a glossy topping.
• 2 tablespoons sugar: White granulated sugar balances the tart cranberries and produces a light glaze when the berries warm up. You can use superfine sugar if you have it for faster dissolving.
• 2 tablespoons fresh parsley, chopped: Fresh parsley adds a green visual contrast and a mild herbal note that keeps the dish from feeling too rich.
• Crackers, breadsticks, or crostini for serving: Choose sturdy crackers or toasted slices so guests can scoop the warm mixture without it falling apart. For gluten free options use certified gluten free crackers.

Instructions

Preheat the ovenSet the oven to 375 degrees Fahrenheit which is approximately 190 degrees Celsius. Position a rack in the center so the top browns evenly and the cheeses bubble without burning. Allow the oven to reach temperature before placing the dish inside so timing is accurate.Prepare the cheese baseIn a medium mixing bowl combine the softened cream cheese and the sour cream. Beat with a hand mixer or whisk until completely smooth and free of lumps, about two to three minutes on medium speed. Fold in the shredded mozzarella and white cheddar until evenly distributed. The mixture should be cohesive and slightly thick so it holds in the baking dish.Coat the cranberriesIn a separate bowl toss the fresh cranberries with the two tablespoons of sugar until each berry has a light coating. This step helps the cranberries caramelize slightly and reduces extreme tartness while encouraging them to soften and pop under heat.AssembleSpread the cheese mixture evenly into an 8 inch baking dish or similar shallow ovenproof dish. Smooth the top with a spatula and then scatter the sugared cranberries in an even layer across the surface. Leave a little space near the edges so juices can bubble out without overflowing.BakePlace the dish on a baking sheet to catch any spillover and bake for 15 to 20 minutes until the edges are bubbly and the cranberries start to burst. You are looking for the cheese to be melted through and gently browned at the edges. If the top browns too quickly loosely tent with foil and continue to heat until bubbly.Garnish and serveRemove from the oven and let rest for five minutes so the filling stabilizes. Sprinkle the chopped parsley over the top for color and a fresh finish. Serve warm with crackers, breadsticks, or crostini and provide small spoons for easy scooping.

Storage Tips

To store leftovers, cool the dish to room temperature then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to three days for best quality. When reheating, choose a low set oven at 350 degrees Fahrenheit and warm until just bubbly which takes about 10 minutes depending on portion size. Do not freeze after baking because the texture of the dairy changes and separates. If you want to save time ahead of a party, prepare the cheese mixture and refrigerate it in a sealed container for up to 24 hours. Add freshly sugared cranberries just before baking for optimal texture.

Ingredient Substitutions

If you need to adapt the mix try these options. Replace full fat cream cheese with Neufchatel to cut fat with minimal texture change. Use Greek yogurt thinned slightly with milk in place of sour cream for a tangy but protein rich swap. For dairy free, use store bought plant based cream cheese and a dairy free shredded mozzarella which will melt differently but still taste satisfying. Swap white sugar for coconut sugar for a deeper caramel note. Use dried cranberries rehydrated in hot water if fresh are unavailable, but fresh cranberries yield the best burst and texture.

Serving Suggestions

Serve the warm dip on a platter with an assortment of dippers that include sturdy crackers, toasted crostini, water crackers, breadsticks, or apple slices for a seasonal twist. Garnish with extra chopped parsley or a sprinkle of finely chopped toasted nuts for crunch. This pairs beautifully with crisp white wine or a sparkling beverage that cuts richness. For a holiday table, present in a shallow ceramic dish surrounded by fresh rosemary sprigs and orange slices for a festive touch.

Cultural Background

The pairing of sweet or tart fruit with creamy cheese has deep roots in many culinary traditions where contrasting flavors are used to elevate simple staples. Cranberries are a North American native fruit traditionally associated with holiday meals. Combining them with soft cheeses mirrors a classic sweet and savory approach found in European spreads while adding a seasonal American ingredient. The technique of baking a cheese base with fruit on top is a modern adaptation of warm cheese spreads that appear in Mediterranean and American party cuisine.

Seasonal Adaptations

In winter use fresh cranberries and garnish with rosemary and orange zest to evoke holiday flavors. For spring and summer switch to halved fresh strawberries or a blueberry compote and reduce sugar slightly to let natural fruit sweetness shine. Add a squeeze of lemon to brighten the flavor in warmer months. For autumn, fold in a small amount of finely chopped toasted pecans to the topping for a nutty finish and swap parsley for thyme for an earthier profile.

Meal Prep Tips

Prepare components ahead by shredding cheeses and softening the cream cheese earlier in the day. Mix the base and store it in a covered bowl in the refrigerator up to 24 hours. Right before baking toss cranberries with sugar and top the chilled mixture then bake until warmed through. For easy potluck transport bake for the shorter time then cover and keep warm in a low oven upon arrival. Pack dippers separately to prevent them from softening during transport.

This dish is one of those simple pleasures that invites creativity and sharing. Try it with different dippers and small twists on the topping and you will find a version that becomes uniquely yours. The warm, creamy texture and bright fruit top make it an instant favorite and a reliable choice whenever you want a comforting and festive nibble.