Baked Cranberry Cream Cheese Dip
This delightful dip combines creamy cheese with the tartness of cranberries, all encased in a flaky puff pastry shell. Perfect for any gathering!
Ingredients
For the dip
- 8 oz cream cheese, softened Make sure it's at room temperature for easy mixing.
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans Feel free to customize with walnuts or almonds.
For the crust
- 1 sheet puff pastry, thawed
- 1 egg beaten (for egg wash)
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a small baking dish.
- In a medium bowl, beat cream cheese, sour cream, sugar, vanilla, and cinnamon until smooth.
- Fold in dried cranberries and pecans.
- Spread the mixture evenly into the prepared baking dish.
- Roll out puff pastry over the top of the cream cheese mixture, trimming edges if needed.
- Brush the pastry with beaten egg.
Baking
- Bake for 25–30 minutes, until the puff pastry is golden and crisp.
- Remove from oven and let cool slightly before serving.
Notes
Serve warm with crackers or sliced baguette. Can be stored in the fridge for up to 3 days, or frozen for up to 2 months. Reheat before serving.