Cranberry Sauce Cream Cheese Dip
If you're hosting for the holidays, this baked Cranberry Sauce Cream Cheese Dip is the ultimate appetizer! It starts with a creamy layer of Philadelphia cream cheese, feta, and a hint of jalapeño, topped with cranberry sauce and toasted pecans.
Ingredients
- 8 oz Cream cheese, room temperature
- 100 grams Feta
- 1/4 cup Red pepper jelly
- 1 Jalapeño, diced
- 1 cup Mozzarella cheese, shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Parsley flakes
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 cup Pecans, chopped
- 1 tablespoon Honey
- 1/4 teaspoon paprika
- 1 cup Cranberry sauce, see notes
Instructions
- Preheat the oven to 375°F. In a food processor, combine cream cheese, feta, red pepper jelly, jalapeño, mozzarella, garlic powder, parsley flakes, salt, and black pepper. Pulse until everything is smooth and well-mixed.8 oz Cream cheese,, 100 grams Feta, 1/4 cup Red pepper jelly, 1 Jalapeño,, 1 cup Mozzarella cheese,, 1 teaspoon Garlic powder, 1 teaspoon Parsley flakes, 1/2 teaspoon Salt, 1/2 teaspoon Black pepper
- Transfer the mixture to a baking dish and bake for 15–20 minutes.
- Line a baking sheet with parchment paper. Over medium-low heat, toast the pecans until they become fragrant. Remove from the heat and stir in honey and paprika until the pecans are fully coated. Spread them out on the parchment paper and set aside.1/2 cup Pecans,, 1 tablespoon Honey, 1/4 teaspoon paprika
- Once the cheese mixture is done baking, spread cranberry sauce over the top and sprinkle the toasted pecans on top. Serve immediately with slices of baguette or crackers.1 cup Cranberry sauce,
Notes
- Use homemade or canned cranberry sauce. If you're looking for a homemade recipe, try out my maple cranberry sauce