Whipped Cranberry Cream Cheese Dip Recipe
Introduction
This Whipped Cranberry Cream Cheese Dip is a festive and flavorful appetizer that combines sweet, spicy, and creamy elements in every bite. Perfect for holiday gatherings or casual parties, it’s sure to impress your guests with its vibrant colors and unique taste.
Ingredients
- 1 tbsp butter
- 1 shallot (finely chopped)
- 12 oz cranberries (fresh)
- 1 orange (zested and juiced)
- 1 cup honey (add ¼ cup more if you prefer it sweeter)
- 1 to 2 tbsp chipotle in adobo (start with 1 tbsp and adjust to taste)
- ¼ cup raspberry preserves
- 1 pinch kosher salt
- 4 oz cream cheese (room temp)
- 16 wedges Laughing Cow cheese (room temp)
- 8-10 sage leaves
- 3 tbsp toasted almonds (chopped)
- chives (finely chopped)
- 1 pinch flaky salt
- olive oil (for frying and drizzling)
- chips (for serving)
Instructions
- Step 1: Warm a saucepan over low heat and melt the butter. Add the finely chopped shallot and sauté for 4-5 minutes, stirring often, until soft and translucent. Add the cranberries along with the orange zest and juice. Cook until the berries begin to burst, then use the back of your spoon to crush them and release their juices.
- Step 2: Stir in the honey, chipotle in adobo, raspberry preserves, and a pinch of kosher salt. Let the mixture cook for another 3-4 minutes over medium-low heat until slightly thickened. Remove from heat and cool completely.
- Step 3: Allow the cream cheese and Laughing Cow wedges to come to room temperature. Add both to a food processor and whip together until smooth and fluffy. Transfer the whipped cheese to a piping bag.
- Step 4: Heat a shallow layer of olive oil in a small pan over medium heat until it reaches about 350°F. Fry the sage leaves until they turn deep green and nearly translucent, about 30 seconds to 1 minute. Remove and drain on paper towels.
- Step 5: To assemble, pipe the whipped cheese onto your serving plate in a back-and-forth S pattern. Spoon the cooled cranberry sauce between each cheese layer. Sprinkle with chopped chives, toasted almonds, fried sage leaves, a light drizzle of olive oil, and a pinch of flaky salt. Serve with chips and enjoy!
Tips & Variations
- If you prefer less heat, start with 1 tablespoon of chipotle in adobo and adjust to taste.
- Swap the toasted almonds for pecans or walnuts for a different nutty flavor.
- For a dairy-free version, try using vegan cream cheese and skip the Laughing Cow wedges.
- To enhance the orange flavor, grate a little extra zest over the top just before serving.
Storage
Store the dip in an airtight container in the refrigerator for up to 3 days. When ready to serve again, allow it to come to room temperature and gently stir before piping or spreading. The cranberry mixture can be refrigerated separately to keep the textures fresh. Do not freeze, as the whipped cheese texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the cranberry sauce and the whipped cheese separately up to a day in advance. Keep them refrigerated and assemble just before serving for the best texture and presentation.
What can I use if I don’t have a food processor?
If you don’t have a food processor, you can use a hand mixer or a sturdy whisk to whip the cream cheese and Laughing Cow wedges until smooth and fluffy. It might take a bit more time and effort, but the results will still be delicious.
PrintWhipped Cranberry Cream Cheese Dip Recipe
This Whipped Cranberry Cream Cheese Dip is a vibrant and flavorful appetizer combining tart cranberries, zesty orange, smoky chipotle, and creamy cheeses. The dip features a luscious, fluffy texture achieved by whipping cream cheese with Laughing Cow wedges, paired with a warm, spiced cranberry sauce. Garnished with crispy fried sage, toasted almonds, fresh chives, and a drizzle of olive oil, it’s perfect for serving alongside chips at gatherings or holiday parties.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Ingredients
For the Cranberry Sauce
- 1 tbsp butter
- 1 shallot, finely chopped
- 12 oz fresh cranberries
- Zest and juice of 1 orange
- 1 cup honey (add ¼ cup more if you prefer it sweeter)
- 1 to 2 tbsp chipotle in adobo (start with 1 tbsp and adjust to taste)
- ¼ cup raspberry preserves
- 1 pinch kosher salt
For the Cheese Dip
- 4 oz cream cheese, room temperature
- 16 wedges Laughing Cow cheese, room temperature
For Garnish
- 8–10 sage leaves
- 3 tbsp toasted almonds, chopped
- Chives, finely chopped
- 1 pinch flaky salt
- Olive oil (for frying and drizzling)
- Chips, for serving
Instructions
- Sauté Shallots and Cook Cranberries: Warm a saucepan over low heat and melt the butter. Add the finely chopped shallot and sauté for 4-5 minutes, stirring often, until soft and translucent. Add the cranberries along with the orange zest and juice. Cook until the berries begin to burst, then use the back of your spoon to crush them so they release all their juices.
- Prepare Cranberry Sauce: Stir in the honey, chipotle adobo, raspberry preserves, and a pinch of salt. Let the mixture cook for another 3-4 minutes over medium-low heat until slightly thickened. Remove from heat and cool completely.
- Whip the Cheese: Allow the cream cheese and Laughing Cow wedges to come to room temperature. Add them to a food processor and whip together until smooth and fluffy. Transfer the whipped cheese to a piping bag for easy assembly.
- Fry the Sage Leaves: Heat a shallow layer of olive oil in a small pan over medium heat until it reaches 350℉. Fry the sage leaves until they become deep green and almost translucent, approximately 30 seconds to 1 minute. Watch carefully to prevent burning. Transfer fried sage to a paper towel to drain excess oil.
- Assemble the Dip: Pipe the whipped cheese onto the serving plate in a back-and-forth S pattern. Spoon the cooled cranberry sauce in between each layer of cheese. Sprinkle with finely chopped chives, toasted almonds, fried sage leaves, a light drizzle of olive oil, and a pinch of flaky salt. Serve immediately with chips and enjoy!
Notes
- Adjust the amount of chipotle in adobo according to your preferred level of smokiness and heat.
- You can add more honey if you want a sweeter dip.
- Be careful not to burn the sage leaves while frying; they cook quickly.
- Allow the cranberry sauce to cool completely before assembling to prevent melting the whipped cheese.
- Serve with sturdy chips or crackers to hold the dip well.
Keywords: cranberry cream cheese dip, whipped cheese dip, holiday appetizer, chipotle cranberry dip, appetizer with nuts and sage
