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 😉
Chipotle Cranberry Cream Cheese Dip
- 2 1/2 cups fresh or frozen cranberries
- 1/3 cup apple cider vinegar
- 1/3 cup sugar
- 1/4 cup honey
- 4 tablespoons orange juice
- 2 teaspoons ground mustard
- 1 can chipotle pepper in adobo sauce, finely diced
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 or 2 blocks cream cheese (8 ounces each)
- crackers for serving (my pick: wheat thins)
- 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.