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.
Home Made keto chicken and broccoli casserole
Heavenly Red Velvet Cinnamon Rolls
Southern-Style Baked Beans with Crispy Bacon
This is Jethro Bodine from “The Beverly Hillbillies,” Max Baer Jr.
Homemade Chicago Style Deep Dish Pizza
Millionaire Mocks Poor Woman with 3 Kids on Business Class Flight until Pilot Interrupts Him
How to Clean a Burnt Pan or a Saucepan & Make It Like New
ABC Exits Debate Hosting After Backlash, Fox to Hold Next Debate: “We Can’t Afford It Anymore”
This recipe is heavenly and divine! I wasn’t sure about it at first as it’s not typical, but it came out fantastic!.