Whipped Cranberry Cream Cheese Dip Recipe
This Whipped Cranberry Cream Cheese Dip is a luscious and tangy spread combining tart cranberries, sweet honey, and a hint of smoky chipotle, balanced with creamy whipped cheeses. Perfect for holiday gatherings or casual snacking, it’s garnished with crispy fried sage, toasted almonds, and fresh chives for a delightful texture and flavor contrast. Serve it with chips and enjoy a burst of festive flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 6-8 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Sauce
- 1 tbsp butter
- 1 shallot, finely chopped
- 12 oz fresh cranberries
- 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
Dip Base
- 4 oz cream cheese, room temperature
- 16 wedges Laughing Cow cheese, room temperature
Garnishes
- 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 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. Then add the cranberries along with the orange zest and juice. Cook until the berries begin to burst, using the back of your spoon to crush them to release their juices.
- Simmer Sauce Mixture: 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 it slightly thickens. Remove from heat and allow to cool completely.
- Whip the Cheeses: Bring the cream cheese and Laughing Cow cheese wedges to room temperature. Add them to a food processor and whip until smooth and fluffy. Transfer the whipped cheese mixture to a piping bag for easy assembly.
- Fry 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 turn deep green and translucent, about 30 seconds to 1 minute, watching carefully to avoid burning. Remove and drain on paper towels.
- Assemble the Dip: On a serving plate, pipe the whipped cheese in a back-and-forth S pattern. Spoon the cooled cranberry sauce between each cheese layer. Finish by sprinkling with 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 honey quantity to taste if you prefer a sweeter dip.
- Chipotle in adobo can be adjusted or omitted for less heat.
- For best texture, ensure cheeses are fully at room temperature before whipping.
- Fried sage adds a unique crispy, herbal note but can be omitted if unavailable.
- This dip is best enjoyed fresh but can be refrigerated for up to 2 days; bring to room temperature before serving.
Keywords: cranberry dip, cream cheese dip, holiday appetizer, whipped cheese dip, chipotle dip, festive dip
