by Sheryl

PREP TIME: 20 mins | TOTAL TIME: 20 mins | YIELD: 2 blocks of cream cheese

This is a fall favorite appetizer – Cranberry Cream Cheese Dip served with some crackers, pretzel chips, celery sticks, or try to dip bits of Italian or French bread to this dip. Made with tart cranberries and sweet jam, this dip is beyond anything you have tasted before!

I understand why everybody is raving about this recipe. It’s such a simple recipe to whip up with a few ingredients. A cult fall favourite appetizer that looks pretty and tastes wonderful! The combination of sweet, tart and salty is so perfect, it’ll melt your heart. A next-level dip that you can use as a spread or stuffing, too.

I’ve tried incorporating jalapeno into the ingredients and it was awesome! If you love the flavour of jalapeno, give it a go. Simply dice some fresh jalapenos and mix them with the cranberries and you are good to go!


1 package, 12 ounces, frozen whole cranberries (no sugar added), thawed
1 c. white sugar
1 c. apricot preserves or jam
1/2 c. water
1 c. chopped pecans
2 bricks, 8 ounces, cream cheese, softened
buttery crackers or pretzel chips for serving
fresh mint to garnish, optional


Step 1: Into a large saucepan, place the cranberries, sugar, preserves, and water. On medium-high, heat the pan until the mixture starts to bubble and frothy.

Step 2: Keep the mixture boiling for about 5 minutes while constantly stirring until the berries are popped open and the mixture starts to darken. Then, take away from the heat before stirring in the pecans.

Step 3: Set the dip to cool before transferring to the fridge to cool completely.

Step 4: In the middle of the cream cheese, gently press a spoon to make a divot, then on top, spoon the mixture. Enjoy with some crackers or pretzel chips.


Amount Per Serving: CALORIES: 424 | TOTAL FAT: 24g | SATURATED FAT: 10g | TRANS FAT: 0g | UNSATURATED FAT: 12g | CHOLESTEROL: 46mg | SODIUM: 196mg | CARBOHYDRATES: 53g | FIBER: 3g | SUGAR: 39g | PROTEIN: 5g

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