This Cranberry Dip is sweet, creamy, and a little bit tangy, with bits of dried fruit and toasted pecans mixed into smooth cream cheese. It’s one of those effortless appetizers that feels fancy without any extra work, and it’s perfect for holidays, potlucks, or a quick snack board.
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This is my go-to Christmas dip because it’s so easy and so tasty. The dried cranberries and apricots add chewy sweetness, while the lemon zest brightens everything up. Toasted pecans bring a warm crunch, and together it all turns into a spread that’s irresistible with crackers, pretzels, or sliced fruit. It chills quickly, looks beautiful, and disappears fast, a win at every table.
I’ll keep some of this in the fridge and pull it out to serve when friends drop by. Or, I’ll add it to a holiday charcuterie board. No matter how you serve it, it’ll get gobbled up fast!
Ingredients
- Cream cheese – For the best flavor and creaminess, use full fat cream cheese.
- Dried cranberries – Like craisins. Chop them small so that you get a few in each bite.
- Dried apricots – Chop them small so you get a few in each bite.
- Toasted pecans – I almost always toast the nuts before adding to a recipe because they add so much more flavor.
- Lemon zest
- Assorted crackers, pretzels, or sliced apples for serving
How to Make Cranberry Dip
Scroll down for the full recipe card with exact measurements and printable instructions.
Start with softened cream cheese, so it mixes smoothly. If it’s too cold, microwave it for 10–15 seconds until easily spreadable. Add the dried cranberries, chopped apricots, toasted pecans, and lemon zest to a mixing bowl along with the cream cheese. Use a sturdy silicone spatula or hand mixer to blend everything together until fully combined.
Cover the mixture and chill for at least 30 minutes. This helps the flavors meld and gives the dip a firmer, spreadable texture. Serve cool with your favorite crackers, pretzels, baguette slices, or even tart apple wedges.
Chef Jenn’s Tips
- Toast the pecans for better flavor. A small nonstick skillet warms them quickly; just 2 minutes over medium heat. Watch that they don’t burn!
- If you prefer a sweeter dip, drizzle in a teaspoon of honey before mixing.
- For a fancier presentation, shape it into a ball, chill, then roll it in crushed pecans before serving.
Serving Suggestions
Serve this creamy fruit and nut dip alongside crackers, toasted baguette slices, pretzels, or sliced apples and pears. It pairs beautifully with a holiday charcuterie board, brunch spreads, or as a starter at dinner parties before dishes like Herb Crusted Pork Roast.
Storage
Store the dip in an airtight container and refrigerate for up to 4 days. Stir gently before serving if any separation occurs. Freezing is not recommended, as cream cheese changes texture once thawed.
Cranberry Dip
Ingredients
- 8 ounces cream cheese
- 1/2 cup dried cranberries chopped
- 1/2 cup dried apricots chopped
- ¼ cup pecans toasted chopped
- 1 teaspoon grated lemon zest
- Assorted crackers
Instructions
- Soften the cream cheese if necessary in the microwave for 10-15 seconds, then combine it with dried cranberries, apricots, pecans, and lemon zest in a mixing bowl.
- Blend with a spatula or hand mixer until fully combined.
- Cover and refrigerate for at least 30 minutes to firm up and enhance flavor.
- Serve chilled with crackers, pretzels, or sliced fruit.
Notes
- Toast the pecans for better flavor. A small nonstick skillet warms them quickly; just 2 minutes over medium heat. Watch that they don’t burn!
- If you prefer a sweeter dip, drizzle in a teaspoon of honey before mixing.
- For a fancier presentation, shape it into a ball, chill, then roll it in crushed pecans before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.