Cranberry Dip

Cranberry Dip is the perfect holiday appetizer and comes together in about 15 minutes!

 

Cranberry Dip

This Cranberry Dip is my new favorite and my family loved it too.  It is super simple and quick enough for a last minute appetizer.  Rather you are just having friends and neighbors over or hosting the ultimate holiday party, you have to give it a try!

This post is in partnership with Holland House.

Just a few simple ingredients go into this delicious appetizer.  I have been craving cranberries ever since I made my Aunt Zoe’s Cranberry Salad for Thanksgiving.

I just can ‘t get enough so I decided to make an easy holiday appetizer to curb my cravings.  I used the Holland House Red Cooking Wine and it added a wonderful depth of savory flavors to the dip.  I spiced it up with a little chipotle powder but it wasn’t too spicy.

I had butter crackers on hand but tortilla chips or thin sliced toast rounds would be wonderful too.  I sprinkled a little fresh rosemary over the cranberry dip to give it a little more festive look and it was the perfect flavor compliment as well.

I love keeping Holland House Cooking Wines in my pantry. I use it to add wonderful flavors my favorite soups and sauces and it adds amazing flavor to a Sunday pot roast!

So are you finished with your Christmas shopping? I have not even began.  Emmet’s birthday is Monday and I’m totally unprepared for that as well.

I’ve spent all of my shopping time on the house. We are down to the finishing stages of the log cabin.  Cabinets, appliances and flooring are supposed to be here this week.  I’m getting so excited.

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Cranberry Dip

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Prep Time 5 minutes

Total Time 20 minutes

Ingredients

• 12 oz fresh or frozen cranberries
• 1 cup brown sugar
• 1/4 cup Holland House Red Cooking Wine
• 1/4 cup orange juice
• 1 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon chipotle powder
• 12 oz cream cheese, softened
• 2 teaspoons chopped fresh rosemary
• crackers or chips for serving

Instructions

1. Place cranberries in to a medium-sized pan. Add brown sugar, Holland House Red Cooking Wine, Orange Juice, ginger, salt and chipotle powder. Place over medium-high heat and stir to combine. Bring to a rolling boil, stirring occasionally. Reduce heat to medium-low and cook about 10 minutes or until mixture is thickened. Set aside to cool slightly
2. Meanwhile, spread softened cream cheese into bottom of a shallow serving dish. Pour cranberry mixture over softened cream cheese. Garnish with fresh rosemary. Serve warm or at room temperature. Can be made ahead and refrigerated. Bring to room temperature before serving.

Disclosure: I have a ongoing relationship with Holland House.  I was compensated for this recipe and post.  As always all thoughts and opinions are my own.  Thank you for supporting the brands that support Miss in the Kitchen.