Description
Easy make-ahead cranberry cream cheese dip topped with pecans and served with crackers. A festive, sweet-tart, and creamy appetizer perfect for Thanksgiving or Christmas gatherings.
Ingredients
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1 (12 oz) package frozen cranberries, thawed
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1 cup white sugar
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1 (8 oz) jar mimosa jam (or apricot/orange marmalade substitute)
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1/2 cup water
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1 cup chopped pecans
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2 (8 oz) bricks cream cheese, softened
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Butter crackers or Black Pepper Triscuits, for serving
Instructions
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Add cranberries, sugar, jam, and water to a saucepan. Stir to combine and bring to a boil over medium-high heat.
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Cook for about 5 minutes until the cranberries begin to pop and the mixture thickens.
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Remove from heat, stir in chopped pecans, and let cool completely before refrigerating.
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Preheat the oven to 350°F. Spread the pecans evenly on a baking sheet and toast for 4–6 minutes until fragrant. Cool before using.
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Place softened cream cheese bricks on a serving platter. Use the back of a spoon to create a small well in the center of each.
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Spoon the chilled cranberry topping generously over the top of the cream cheese.
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Serve at room temperature with butter crackers or Triscuits.
Notes
Substitute mimosa jam with apricot jam, orange marmalade, or apple jelly.
Make the cranberry topping up to 3 days ahead or freeze it for later use.
For a nut-free version, skip pecans or replace them with toasted sunflower seeds.
Add diced jalapeños for a spicy twist.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 2 tablespoons)
- Calories: 185
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg