Christmas Party Cranberry Dip Recipe 435

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CRANBERRY DIP



Cranberry Dip image

The color of this dip is very festive and would make a nice addition to any snack or appetizer table at your next holiday party.

Provided by ELIZRA

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 8h25m

Yield 32

Number Of Ingredients 5

1 (12 ounce) package fresh cranberries
1 cup white sugar
1 cup apricot jam
1 cup chopped pecans
1 (8 ounce) package cream cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
  • Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 14.7 g, Cholesterol 7.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 24.9 mg, Sugar 11.2 g

SEVEN-LAYER CRANBERRY COBB DIP



Seven-Layer Cranberry Cobb Dip image

This festive dip is similar to a layered salad. We recommend scooping a mound of it onto a plate (make sure you get all the layers) and then spreading it on your favorite crackers.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 15

4 cups walnut halves
7 ounces sourdough bread, cut into 1/2-inch cubes (about 3 cups)
2 cups sour cream
1 cup mayonnaise
Zest and juice of 1 lemon
1/2 cup fresh parsley leaves, roughly chopped
1 bunch scallions, thinly sliced
Kosher salt and freshly ground black pepper
4 cups shredded skinless boneless meat from a rotisserie chicken (about 1 whole chicken)
2 tablespoons Dijon mustard
1 cup extra-virgin olive oil
2 cups crumbled blue cheese
6 stalks celery, leaves separated and reserved, stalks coarsely chopped
1 1/2 cups dried cranberries
Crackers for serving

Steps:

  • Special equipment: a 2-quart trifle bowl
  • Adjust two oven racks to the upper and lower thirds of the oven and preheat to 425 degrees F. Spread the walnuts on a baking sheet and the bread on another baking sheet. Bake the walnuts until golden and toasted, about 10 minutes. Bake the bread until lightly golden brown and crispy, 10 to 12 minutes. Set both aside to cool completely. Finely chop 2 cups of the walnuts and set aside.
  • Meanwhile, whisk together the sour cream, mayonnaise, lemon zest and juice, parsley, scallions, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside.
  • Put the chicken in a food processor along with 1 cup of the sour cream mixture, 1/4 teaspoon salt and a few grinds of pepper. Process until the mixture is a chunky puree. Transfer to another medium bowl and set aside.
  • Rinse out the food processor, and add the toasted bread, 2 cups of the unchopped walnuts, the mustard and 1 teaspoon salt. Process until the mixture resembles a chunky puree. With the motor running, slowly drizzle in the oil and 2 tablespoons water through the feed tube. Continue to process until smooth.
  • To assemble the dip, make an even layer of the chicken salad in the bottom of a 2-quart trifle bowl. Then top with even layers of the following: the walnut mixture, chopped celery stalks, blue cheese, the reserved finely chopped walnuts, the remaining sour cream-herb sauce and then the cranberries. Sprinkle with the celery leaves. Serve right away, or cover and refrigerate up to 8 hours or overnight. Serve with crackers.

CHRISTMAS PARTY CRANBERRY DIP RECIPE - (4.3/5)



Christmas Party Cranberry Dip Recipe - (4.3/5) image

Provided by msippigrl

Number Of Ingredients 6

1 (12-ounce) bag fresh cranberries (Ocean Spray)
1 cup water
1 cup sugar
Pinch of salt
1 (8-ounce) package cream cheese (reduced fat ok)
Honey Graham Crackers or Buttery crackers (such as Club or Waverly)

Steps:

  • CRANBERRY SAUCE: Sort through berries and remove any stems and blemished berries (brown or mushy ones). Rinse with water and drain well in a colander. Meanwhile, in 3-quart saucepan over medium/medium heat, bring water, sugar, and salt to a boil; then boil for 5 minutes, whisking occasionally. Stir in the cranberries and bring back to a boil; continue boiling 5-6 minutes longer, stirring occasionally, until cranberries "pop". It's important that they "pop" to release the natural pectin which thickens the sauce. TIP: For a different flavor twist, after the sauce has finished cooking, stir in 1 tablespoon grated orange zest, 1 finely minced fresh jalapeno pepper (remove seeds first), or 2 to 3 tablespoons peach or pineapple preserves. (Shown with a little peach preserves). Pour sauce into a serving dish and cool to room temperature or refrigerate until chilled. Spread the cream cheese in the bottom of a pie plate. Top with cooled cranberry sauce. Serve with crackers. Cover leftovers and store in the refrigerator.

CRANBERRY CHEESE HOLIDAY DIP



Cranberry Cheese Holiday Dip image

Good stuff. I like it without the cheese, but this is Wisconsin and I think it's actually against the law to not have a minimum of 3 cheese dishes at a party table.

Provided by LilPinkieJ

Categories     Cheese

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

1 (16 ounce) can whole berry cranberry sauce
1/2 cup sugar
1/3 cup onion, minced
2 tablespoons horseradish
1/2 teaspoon salt
1 (8 ounce) package cream cheese, room temp

Steps:

  • Combine cranberries, sugar, onion, horseradish, and salt in a saucepan.
  • Stir constantly and bring to a boil.
  • Chill for at least 1 hour.
  • Place cream cheese on a platter. Spoon cranberry mixture over the top.
  • Serve with crackers. May be made up to 3 days ahead.

Nutrition Facts : Calories 317.6, Fat 13.3, SaturatedFat 8.3, Cholesterol 41.6, Sodium 343.7, Carbohydrate 48.8, Fiber 1.1, Sugar 46.4, Protein 3.1

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