Holiday Spiced Cranberry and Walnut Dip

Name: Holiday Spiced Cranberry and Walnut Dip
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 16 oz (454 g) fresh cranberries; 2 tsp (4 g) fresh orange zest, finely grated from unwaxed orange; ¾ cup (180 ml) fresh orange juice; 1 cup (120 g) walnuts, toasted, coarsely chopped; ¾ cup (150 g) granulated sugar; ¼ cup (85 g) honey; 1½ tsp (3¾ g) ground cinnamon; ½ tsp (1 g) ground ginger; ¼ tsp (½ g) ground nutmeg; ¼ tsp (1½ g) sea salt; 3 whole whole cloves (optional); 4 oz (113 g) cream cheese, softened, at room temperature, cut into small pieces

From the MyKitchenBank Kitchen

A warm, luxurious dip showcasing tart cranberries, toasted walnuts, and bright orange zest, infused with warming spices like cinnamon and ginger. Slow-cooked to meld the flavors and maintain a creamy, spreadable texture, this dip is perfect for crackers, toasted bread, and fresh fruit at holiday gatherings.

Prep: 15 min
Cook: 2 hr
Total: 2 hr 15 min
Makes: About 2 cups (480 ml)

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Steps

Before you start

Toast the walnuts in a 350°F (175°C) oven for 8–10 minutes to deepen their flavor
Have all spices measured and ready before starting
Check that your slow cooker is clean and the lid fits snugly

1
Combine cranberries and liquids
- Add the fresh cranberries, orange juice, and orange zest to a 4-quart (3.8 L) slow cooker.
- Stir well to combine.
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Tip: Use fresh, firm cranberries; avoid any that are soft or discolored.
2
Add sweeteners and spices
- Pour in the sugar and honey.
- Add the ground cinnamon, ground ginger, ground nutmeg, and sea salt.
- If using whole cloves, add them now.
- Stir everything together until the sugar is mostly dissolved and the spices are evenly distributed.
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Tip: Whisk the dry spices together in a small bowl first to ensure even distribution and avoid clumps.
3
Slow cook the cranberries
- Cover the slow cooker and set it to LOW heat.
- Cook for 2 hours, stirring every 30 minutes, until the cranberries have softened and burst and the mixture is thick and jammy.
- The mixture should smell fragrant and the cranberries should easily break apart when pressed with a spoon.
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Ready when: Cranberries are burst and soft, mixture coats the back of a spoon thickly
Tip: Stir more frequently toward the end so the dip doesn't scorch on the bottom. If cranberries haven't burst after 1 hour 45 minutes, increase heat to MEDIUM-LOW.
4
Stir in cream cheese
- Turn off the slow cooker.
- Remove the whole cloves if you added them.
- Add the softened cream cheese pieces to the slow cooker and stir gently until fully incorporated and the mixture is smooth and creamy.
- This takes about 2–3 minutes of stirring.
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Ready when: Cream cheese is fully melted and no streaks remain; mixture is uniformly creamy
Tip: Keep the residual heat low so the cream cheese incorporates smoothly without breaking; do not overstir once incorporated.
5
Fold in walnuts
- Gently fold the chopped toasted walnuts into the dip until evenly distributed.
- Reserve a small handful (about 2 tablespoons / 20 g) to sprinkle on top just before serving for texture and visual appeal.
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Ready when: Walnuts are evenly scattered throughout without clumping
Tip: Fold gently to preserve the texture of the walnuts; avoid breaking them into tiny pieces.
6
Keep warm and serve
- Switch the slow cooker to the WARM setting (if available) or keep it unplugged to maintain the dip at serving temperature without overcooking.
- Transfer to a serving bowl if desired and top with the reserved walnuts.
- Serve with crackers, toasted baguette slices, gingersnaps, or fresh apple and pear slices.
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Tip: If the dip sits longer than 30 minutes, the cream cheese may separate slightly; stir gently to recombine or add a small splash of orange juice to loosen it.

Good to know

Tips

For a spicier dip, add ⅛ teaspoon cayenne pepper or a pinch of black pepper in step 2. For a boozy version, stir in 2 tablespoons (30 ml) of brandy or Grand Marnier just before serving.
Toast your own walnuts for maximum freshness and flavor, or buy pre-toasted ones to save time. Toasting brings out their natural oils and deepens their nuttiness.
This dip is naturally gluten-free and works beautifully as a spread on cheese boards alongside cheddar, brie, and gouda.
If your slow cooker runs hot, cook on the lowest setting and check the dip at 1 hour 30 minutes to prevent over-cooking the cranberries.

Make ahead

The dip can be made up to 2 days ahead and stored in the refrigerator. Reheat gently in the slow cooker on LOW for 15–20 minutes, stirring occasionally, until warm and creamy. Or reheat in a small saucepan over low heat, stirring frequently to avoid scorching.

Storage & reheating

Room temperature: up to 1 hour (keep in the slow cooker on WARM or in a covered bowl). Refrigerator: up to 4 days in an airtight container. Freezer: up to 2 months in a freezer-safe container or freezer bag. To reheat: thaw in the refrigerator overnight, then warm in a slow cooker on LOW or on the stovetop over medium-low heat, stirring frequently, until heated through.

Substitutions

walnuts, toasted → Toasted pecans or chopped toasted hazelnuts. Pecans add a slightly buttery note; hazelnuts bring earthiness. Chop them to a similar size for consistent texture.
fresh orange juice → Cranberry juice or apple juice. Cranberry juice deepens the tart flavor; apple juice adds subtle sweetness. Use the same volume.
honey → Maple syrup or brown sugar (use 3 tablespoons / 45 g if substituting). Maple syrup brings complexity; brown sugar adds molasses depth. Adjust the volume slightly as syrup is thinner than honey.
cream cheese, softened → Mascarpone cheese or Greek yogurt. Mascarpone creates a richer texture; Greek yogurt adds tartness and is lower in fat. Use the same weight.