Cranberry Dip

Cranberry Dip 

From the Honeymoon Kitchen

Brace yourselves folks, eating season has officially arrived.  From about November 15th through January 2nd the honeymoon kitchen turns into a lean, mean, holiday food making machine.  Well, maybe not so lean…

Right now we’re in the throes of Thanksgiving prep, which means testing out potential recipes to contribute to the big family dinner next week.  We’re somewhat neurotic when it comes to finding the perfect recipe, and we always test things out before serving them to the masses.  This usually results in a lot of weird dip-for-dinner, veggies-for-breakfast type meals, but we can’t complain.

This particular dip was inspired by a Whole Foods cranberry dip and it’s certainly pretty enough for any holiday spread.  The only problem with it is that I couldn’t figure out when to serve it.  It’s delicious but a little too sweet for an appetizer to a big dinner.  I think it could be perfect for a holiday cocktail gathering, but alas, we don’t have any such event on the calendar this year.  Oh well, it made for a decadant dinner and a number of fantastic afternoon snacks!


  • 2 tsp olive oil
  • 1 sweet onion, diced
  • 1 tsp + 1/4 cup sugar
  • 1 cup fresh or frozen cranberries
  • 1/4 cup water
  • 1 Tbsp balsamic vinegar
  • 8 oz cream cheese, room temperature
  • 4 oz goat cheese, room temperature
  • 1/2 tsp orange zest
  • 1/4 cup orange juice
  • 1/4 cup slivered almonds, toasted (you may notice a variety of nuts in the pic because we were experimenting – trust me, go with almonds, they were the winner by far)


  1. Heat olive oil in a skillet over medium heat.
  2. Add diced onions.  Saute, stirring often, until onions are softened.
  3. Add 1 tsp sugar and mix well. Cook until onions are caramelized, stirring often, about 10 minutes.
  4. Remove onions from skillet and set aside.
  5. Add cranberries, water, and 1/4 cup sugar, stirring to dissolve sugar.  Cook until cranberries are softened, periodically smushing them with a wooden spoon, about 7 minutes or until mixture thickens.
  6. Add balsamic vinegar and caramelized onions.  Stir to combine.
  7. Chill cranberry topping at least 1 hour.
  8. Meanwhile, mix cream cheese, goat cheese, orange zest, and orange juice together with a hand mixer.
  9. Spread cheese mixture in the bottom of a serving dish.  Top with chilled cranberry mixture and slivered almonds.
  10. Serve immediately or chill up to 3 days.  (I thought it got better after a night in the fridge.)
Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *