You know that one appetizer that disappears before the party even really starts? Yeah—this Baked Cranberry Cream Cheese Dip with a Golden Crust is that kind of recipe.
It’s buttery, flaky, creamy, tangy, sweet, and warm all in one magical bite. I remember pulling this out of the oven last Thanksgiving—my guests practically hovered until it hit the table. And if you’re a fan of those cozy-sweet-and-savory combos, this one hits the spot.
It’s got holiday vibes written all over it, but honestly? You can serve it anytime. Movie night, Sunday brunch, or just when you’re craving something fancy without the work.
Let’s dig in. And hey—if you’d like this recipe (and more like it) sent to your inbox, you can sign up below. Trust me, you don’t wanna miss what’s coming next.
What Makes This Cranberry Dip So Irresistible?
A brilliant mix of flavors and textures
This isn’t your average cream cheese dip. It’s smooth from the cream cheese, tart from the cranberries, warm from the cinnamon, and crunchy thanks to that flaky puff pastry shell. Pecans add a gentle nuttiness (totally optional, but highly recommended).
It’s a no-fuss showstopper
You don’t need to be a pro baker to pull this off. One bowl for the filling, one pastry sheet, and boom—you’ve got an appetizer that looks like it came straight out of a fancy food mag.
What You’ll Love About This Baked Cranberry Cream Cheese Dip with a Golden Crust
Honestly, this Baked Cranberry Cream Cheese Dip with a Golden Crust is the kind of dish you’ll want to make on repeat—whether it’s Christmas Eve or a lazy Sunday brunch.
It’s festive, but flexible
Of course it works during the holidays, but the flavor combo isn’t locked into one season. Cranberries and cream cheese are forever timeless.
The crust is buttery perfection
Store-bought puff pastry is the unsung hero here. It turns golden and crisp in the oven, hugging that creamy filling like a flaky little blanket.
Here’s How It Tastes (Spoiler: You’ll Want Seconds)
When you bite into this dip, you get that creamy, tangy base with a cinnamon-spiced twist—then the cranberry sauce cuts through with its sweet-tart brightness. The puff pastry? Light, golden, and just barely crisp at the edges. It’s indulgent, rich, and somehow still balanced.
Serve it warm and watch people lose their minds.
Why You’ll Want to Keep This in Your Back Pocket
- Quick prep with big payoff
- Works as a brunch item or a party starter
- Uses pantry-friendly ingredients
- Easily adaptable for gluten-free or nut-free needs
- Keeps well if (miraculously) there are leftovers
Ingredients
| Ingredient | Quantity |
|---|---|
| Cream cheese (softened) | 8 oz |
| Sour cream | 1/4 cup |
| Green onions (chopped) | 1/4 cup |
| Ground cinnamon | 1/2 teaspoon |
| Whole berry cranberry sauce | 1/2 cup |
| Chopped pecans (optional) | 1/4 cup |
| Puff pastry sheet (thawed) | 1 sheet |
| Egg (beaten) | 1 |
| Crackers or crostini | For serving |
Tools You’ll Need
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon or spatula
- Pastry brush (for the egg wash)
- Knife for chopping onions and pecans
Ingredient Swaps & Additions
- No sour cream? Try plain Greek yogurt.
- Nut allergy? Skip the pecans entirely or swap with sunflower seeds for crunch.
- Want it spicier? Add a pinch of cayenne or smoked paprika to the filling.
- Gluten-free version? Use gluten-free puff pastry (several brands carry it now!).
Let’s Make It Together
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment.
- Mix up the filling: Combine cream cheese, sour cream, green onions, and cinnamon until smooth.
- Roll out the puff pastry on the baking sheet. Spoon the cream cheese mix into the center.
- Top with cranberry sauce and pecans (if using).
- Fold the pastry edges gently toward the center, leaving the middle exposed.
- Brush with the beaten egg for that glossy golden crust.
- Bake for 20–25 minutes or until golden brown and puffed.
- Cool slightly, then serve with your favorite crackers or crostini.
This is one of those recipes where the smell alone will pull everyone into the kitchen.
What To Serve With This Baked Cranberry Cream Cheese Dip with a Golden Crust
- Rosemary crackers or garlic crostini
- Fresh veggie sticks (especially celery or bell pepper for crunch)
- Apple slices—yep, it pairs beautifully with fruit
- A simple arugula salad if you’re feeling fancy
Tips for Golden-Crust Success
- Don’t skip the egg wash. It gives the pastry that restaurant-level golden finish.
- Use full-fat cream cheese. The texture just isn’t the same without it.
- Let it cool slightly before slicing—it holds together better once it’s not piping hot.
- Score the pastry lightly with a knife for extra flakiness.
How to Store Leftovers
Wrap the cooled dip in foil or place in an airtight container. Refrigerate for up to 3 days. Reheat in a 350°F oven for 10–12 minutes for the best texture (microwave makes the crust soggy).
Pro tip: It’s still ridiculously good cold the next day.
Nutrition Info (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Total Fat | 21g |
| Saturated Fat | 11g |
| Carbohydrates | 15g |
| Fiber | 1g |
| Protein | 4g |
| Sugar | 5g |
| Sodium | 210mg |
Frequently Asked Questions About Baked Cranberry Cream Cheese Dip with a Golden Crust
Can I make this ahead of time?
Absolutely. Assemble everything and chill it (unbaked) for up to 24 hours. Just bake it fresh when ready to serve.
Can I use homemade cranberry sauce?
Of course. In fact, it’ll add even more depth of flavor. Just make sure it’s thick enough so it doesn’t run.
Can I freeze it?
You can freeze the assembled (unbaked) pastry and bake straight from frozen—just add 10–15 minutes to the bake time.
What if my pastry unfolds while baking?
Try pinching the corners together or using a toothpick to secure the fold. A thicker filling can help, too.
Wrapping It Up
This Baked Cranberry Cream Cheese Dip with a Golden Crust isn’t just a recipe—it’s a little tradition-in-the-making. It checks all the boxes: creamy, flaky, festive, and wildly easy to pull off.
You’ll love how it fits right into a cozy weekend at home or the fanciest dinner party spread. And once people taste it? Don’t be surprised if it becomes the thing you’re asked to bring over and over again.
More Recipes to Try After This One
If you loved this, you might want to check out:
- Easy Cranberry Brie & Thyme Phyllo Cups Recipe
- Baked Cranberry Cream Cheese Dip
- Easy Chocolate Cranberry Oat Muffins
Let’s Hear From You
Have you tried this dip? Snap a photo, pin it, and tag your take on Pinterest. I’d love to see your twist on it!
Want more buttery, flaky, cheesy things in your life? Sign up below and I’ll send them your way. Recipes, kitchen tips, and a little behind-the-scenes from my oven to yours.
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Baked Cranberry Cream Cheese Dip with a Golden Crust – 1 Flaky & Irresistible Holiday Hit
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Baked Cranberry Cream Cheese Dip with a Golden Crust is a buttery, flaky, sweet-savory appetizer that vanishes in minutes. Creamy cheese, tangy cranberry, a hint of cinnamon, and a golden puff pastry crust—perfect for holidays, brunches, or last-minute hosting. It’s comfort food with a festive twist, and it couldn’t be easier to make.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup chopped green onions
- 1/2 teaspoon ground cinnamon
- 1/2 cup whole berry cranberry sauce
- 1/4 cup chopped pecans (optional)
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Crackers or crostini, for serving
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix the softened cream cheese, sour cream, green onions, and cinnamon until creamy and smooth.
Unroll the puff pastry on the baking sheet. Spoon the cream cheese mixture into the center.
Top with cranberry sauce and sprinkle with pecans, if using.
Fold the pastry corners gently toward the center, leaving some filling exposed.
Brush the puff pastry with the beaten egg for that golden, glossy finish.
Bake for 20–25 minutes, or until the crust is golden and the filling is bubbly.
Let cool slightly before serving. Serve warm with crackers or crostini.
Notes
Want to make it ahead? Assemble everything and refrigerate unbaked for up to 24 hours.
Not a fan of pecans? Skip them or sub with walnuts or sunflower seeds.
Add a little heat with a dash of cayenne or chili flakes.
Try homemade cranberry sauce for even deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 1/6 of full dip)
- Calories: 270 kcal
- Sugar: 5 g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 11 g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4 g
- Cholesterol: 65mg