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Cranberry Basil Dip

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Cranberry Basil Dip combines cranberries, pomegranates, raspberries, and cream cheese, then becomes amazing with the addition of fresh basil.

Cranberry Basil Dip on white plate with flat pretzel chips and green apples, red napkin underneath

Are cranberries in season where you live? How about pomegranates? Then you must try this Cranberry Basil Dip at your next get-together. Perfect served with fresh fruit, mini pretzel twists, or as shown here, hugely popular Pretzel Crisps.

Cranberry Basil Dip on white plate with flat pretzel chips

A combination of cream cheese and whipping cream, lemon juice and sugar completes the base. In the printable recipe, I list suggested amounts of cranberries, pomegranate and raspberries to mix in, but you can add more or less of these as you like or depending on what’s on hand. But one thing’s for certain, be sure to add fresh basil. This is the ingredient that brings it all together. The peppery, slightly minty bite from the basil makes every other flavor in this dip come alive.

Cranberry Basil Dip on white plate with flat pretzel chips and one already dipped being lifted by my son

The recipe calls for frozen raspberries. I’ve used fresh as well, but frozen raspberries will have more juice with them once thawed and that means even more flavor and color. Plus the juice thins out the dip to just the right consistency. I personally like it better on the thin side. A healthy dose of lemon juice and zest goes into the dip. The lemon, along with the tart fruit combination, keeps the dip bright and the basil gives depth and just the right “strangeness” that makes Cranberry Basil Dip unique.

Make this recipe at least an hour ahead of serving, but it’s even better made a day ahead and actually can be made two days before you need it. Super easy but not same-ol-same-ol when it comes to flavor, Cranberry Basil Dip will be a success at your holiday or game day festivities.

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5 from 5 votes

Cranberry Basil Dip

This is a fabulous dip that is perfect as a fruit dip and pretzel or cracker dip. Make at least one hour ahead, up to a day (or even 2) ahead. Serve with apple slices, mini pretzel twists or favorite salty crackers. The combination of the tart cranberries, pomegranates and raspberries in cream cheese and whipped cream is unique and addicting when you add the peppery taste of fresh basil.
Course Appetizer
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Calories 2943
Author Good Dinner Mom

Ingredients 

  • 8 oz. cream cheese, softened
  • 2 cups whipping cream
  • ½ cup sugar, plus more to taste (up to ¾ cup)
  • ½ cup frozen raspberries, thawed, plus some of the raspberry juice
  • 1 cup cranberries, fresh or frozen, thawed and processed in food processor until minced
  • ½ cup pomegranate arils
  • Generous dash salt
  • Juice and zest from one large lemon
  • 1 to 2 Tablespoons fresh basil, minced

Instructions

  • In the bowl of a stand mixer fitted with a whisk attachment, add 8 ounce softened cream cheese and mix until smooth. Slowly add 2 cups whipping cream and mix on low until incorporated. Don't worry if it's lumpy. Increase the speed to high and mix until cream mixture forms stiff peaks, about 2 minutes.
  • Decrease speed to medium and add ½ cup sugar. Continue to mix about 30 seconds.
  • Add ½ cup raspberries, 1 cup cranberries, ½ cup pomegranate arils. Stir on low until pink in color throughout.
  • Add dash of salt and juice and zest from large lemon and continue to mix another 30 seconds.
  • If you want the dip to be a bit thinner, add up to 2 tablespoons of raspberry juice from the previously frozen raspberries.
  • Pour dip into medium bowl and refrigerate at least 1 hour, and overnight is even better.
  • When you remove from the fridge, stir to mix the colors again. Now add your 1 to 2 Tablespoons minced basil and mix well.
  • Taste and add more basil or sugar as needed. Dip is ready to serve now, or can be returned to fridge for up to 2 more days before serving, if covered in airtight container.
  • Serve with Granny Smith apples, mini pretzel twists or pretzel chips. Use any favorite cracker, but the salty variety works best with the sweet and spicy dip.
Nutrition Facts
Cranberry Basil Dip
Amount Per Serving
Calories 2943 Calories from Fat 2268
% Daily Value*
Fat 252g388%
Saturated Fat 155g969%
Polyunsaturated Fat 11g
Monounsaturated Fat 64g
Cholesterol 767mg256%
Sodium 847mg37%
Potassium 1124mg32%
Carbohydrates 160g53%
Fiber 11g46%
Sugar 140g156%
Protein 30g60%
Vitamin A 10228IU205%
Vitamin C 41mg50%
Calcium 570mg57%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Cranberry Basil Dip pinterest pin

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Published on December 22, 2015

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    Recipe Rating




  1. Lauren says

    November 7, 2022 at 6:30 AM

    5 stars
    Easy to make and everyone raved about it! served with pretzels and Nilla wafers.

    Reply
  2. lynnie says

    November 7, 2022 at 6:26 AM

    5 stars
    This was a hit at my Friendsgiving dinner party. Served just as pictured with thin pretzels. Thank you for the recipe!!

    Reply
  3. kristi lee says

    November 7, 2022 at 6:25 AM

    5 stars
    Excellent recipe! I used Splenda instead of sugar.

    Reply
  4. melanie says

    June 13, 2022 at 9:09 AM

    5 stars
    This is wonderful and will be in my top appetizer list! Thanks for sharing Sally!

    Reply
  5. courtney says

    June 13, 2022 at 9:05 AM

    5 stars
    Yep, this is a keeper. I made this for a gathering and am sharing the recipe today with friends.

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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