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.
Prep Time1 hr 10 mins
Total Time1 hr 10 mins
- 8 oz. cream cheese softened
- 2 cups whipping cream
- 1/2 cup sugar plus more to taste (up to 3/4 cup)
- 1/2 cup frozen raspberries thawed, plus some of the raspberry juice
- 1 cup cranberries fresh or frozen, thawed and processed in food processor until minced
- 1/2 cup pomegranate arils
- Generous dash salt
- Juice and zest from one large lemon
- 1 to 2 tablespoons fresh basil minced
In the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese and mix until smooth. Slowly add the 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 sugar. Continue to mix about 30 seconds.
Add raspberries, cranberries, 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 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.