Ingredients
Scale
- 16 oz cream cheese, softened to room temperature
- 2 cups sharp cheddar cheese, shredded
- 1 ½ cups fresh or frozen cranberries, roughly chopped
- 2 large jalapeños, seeded and finely minced
- 1/3 cup green onions, thinly sliced
- 1/4 cup honey or maple syrup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Fresh cilantro for garnish (optional)
- Assorted crackers, baguette slices, or pretzel thins for serving
Instructions
- Preheat your oven to 375°F (190°C). While the oven warms up, place your fresh cranberries in a food processor and pulse them a few times until they are roughly chopped but not pureed. Mince the jalapeños finely, removing the seeds if you prefer a milder dip. Ensure your cream cheese is soft enough to mix easily; if it is still cold, microwave it for 15 seconds to reach the right consistency.
- In a large mixing bowl, combine the softened cream cheese, garlic powder, and salt. Stir until smooth. Fold in 1 ½ cups of the shredded cheddar cheese, the chopped cranberries, minced jalapeños, green onions, and honey. Once well combined, spread the mixture evenly into an 8×8 inch baking dish or a medium-sized oven-safe skillet. Sprinkle the remaining ½ cup of cheddar cheese over the top. Place the dish in the oven and bake for 18–20 minutes, or until the cheese is bubbly and the edges are slightly golden.
- Remove the dip from the oven and let it sit for 5 minutes to set slightly. This prevents the dip from being too runny when you scoop into it. Garnish the top with fresh cilantro or extra green onions for a pop of fresh green color. Arrange your favorite crackers, toasted baguette rounds, or crunchy vegetables around the dish and serve while it is still warm and gooey.
- Cook Time: 35 minutes