Serving: Serve this dip warm with a variety of dippables such as crackers, toasted baguette slices, pretzels, or vegetable sticks (carrot, cucumber, or bell pepper work well).
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dip back in a preheated oven at 350°F (175°C) for about 10-15 minutes, or microwave it in intervals of 30 seconds, stirring in between, until warm.
Variations:
Add Cheese: For a cheesier version, sprinkle shredded cheddar or mozzarella over the top of the cream cheese layer before baking. It will melt into a delicious, gooey topping.
Spicy Kick: Add a pinch of red pepper flakes or a finely chopped jalapeño to the cranberry mixture for a touch of heat.
No Nuts: If you’re not a fan of nuts or need a nut-free dip, simply skip them or substitute with roasted sunflower seeds for crunch.
My family just couldn’t get enough of it! Next time, I’m making twice as much!
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