Chipotle Cranberry Cream Cheese Dip – Warm sweet and spicy cranberry sauce over chilled cream cheese! Perfect for holiday parties!
I have a thing for tradition. I really really really love family holiday traditions in particular. I’m not a tradition stickler though, I’m always up for making new traditions. I just love the idea of doing something “every” time, particularly when it involves lots of family and lots of really yummy food. For instance, my mother always special orders these really incredible pastries called bear claws. You can get a bear claw in just about every supermarket bakery, but the ones my mothers from a particular baker are not your average bear claw. They are made with real, legitimate, no fakery almond paste. The really expensive and insanely delicious stuff. And every single year we have them on Christmas morning. I absolutely adore them.
My mother traditionally serves up an appetizer around holiday time with a sweet-n-spicy sauce over cream cheese. I’ve been craving it for months, so when I heard she wasn’t going to serve it at this week’s early Thanksgiving Dinner round one, I couldn’t bear it. So I made my own version! It is sweet and spicy, with cranberries and and a little chipotle kick. You can eat it cold but I think it’s best served warm over a cool block of cream cheese, with crackers! I made this dip and my family loved it! This Chipotle Cranberry Cream Cheese Dip is a great way to switch things up at your next holiday party, give it a try! Plus, everyone will be so impressed that you made this from scratch! It’s so easy!! But we don’t have to tell them that 😉
If you like this dip, you’ll love my Chicken Enchilada Dip, Mango Black Bean Salsa, Greek 7-Layer Dip, Pan Fried Creole Shrimp and Dipping Sauce, Salt and Vinegar Chips, and Chicken Florentine Flatbread.
Chipotle Cranberry Cream Cheese Dip
Ingredients
- 2 ½ cups fresh or frozen cranberries
- ⅓ cup apple cider vinegar
- ⅓ cup sugar
- ¼ cup honey
- 4 tablespoons orange juice
- 2 teaspoons ground mustard
- 1 can chipotle pepper in adobo sauce - finely diced
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- 1 or 2 blocks cream cheese - (8 ounces each)
- crackers for serving - (my pick: wheat thins)
Instructions
- Add cranberries, apple cider vinegar, sugar, honey, and orange juice to a quart sized sauce pan and bring to a boil. Reduce to simmer and whisk until sugar is dissolved.
- Add ground mustard, chipotle pepper, salt, and ginger and stir to combine. Simmer 15 minutes or until sauce is very thick. Serve warm over chilled cream cheese blocks (there is enough sauce for 2 8-ounce cream cheese blocks) with crackers.
I just adore cream cheese with pepper jelly and wheat thins, so I’m quite sure I’d love this one too. Great idea!
I love every recipe I’ve tried from your blog, so going to give this a shot. Question, Do you think I could serve this over brie? I typically do brie (not baked) with the raspberry chipotle sauce that Fischer & Wieser make, but wanted to change it up with something cranberry but still spicy. Thanks for your help! Will rate once I get it made!
I totally think you could serve this over brie! That’s an awesome idea!! I’d love to hear what you think of the flavors after!
This was great over brie and everyone enjoyed it! My only question while preparing it was is it one pepper or one can of the peppers? Will definitely save this one.
I would very much like to know the answer to this as well! How much did you end up using, Chelsey? I was specifically looking for a cranberry version of the same Fisher and Wieser sauce, with about the same chipotle kick.