Hot Turkey Cranberry Brie Dip is a pretty delicious way to use leftover turkey, especially when there’s cranberry sauce hanging around after Thanksgiving.
There’s no reason to save this one just for leftovers. It’s a great holiday appetizer whenever you’ve got cooked turkey ready to use.
This is a warm, creamy cheese dip with bits of turkey, melted Brie, and little swirls of cranberry sauce.
You get some sweetness in certain bites without turning the whole thing into a sweet dip. The Brie gets wonderfully soft in the oven, and the cream cheese makes everything nice and scoopable.
You only need a mixing bowl and a small baking dish, so cleanup isn’t a huge production. The whole recipe takes about 30 minutes, which is especially nice when you’re already preparing other holiday food.
Chopped pecans are optional, but they’re a nice choice when you want a little crunch. Fresh rosemary is good here, too, especially for Christmas parties.
Set this out with toasted baguette slices, crackers, or apple slices. The mix of warm cheese and crisp apples is seriously good.
Why You’ll Love This Hot Turkey Cranberry Brie Dip
A Different Way to Use Leftover Turkey
Turkey sandwiches are fine, but leftover turkey can do a lot more. This recipe turns one cup of cooked turkey into a warm, cheesy appetizer. Leftover roasted turkey works just as well as turkey cooked specifically for the recipe.
Sweet Cranberry Pockets
The cranberry sauce isn’t completely mixed into the cheese. That means some bites have more cranberry flavor than others, which is exactly what makes this dip so good. You get a little tangy sweetness mixed in with the savory turkey and cheese.
Three Cheeses Make It Extra Creamy
Cream cheese, Brie, and mozzarella give this dip a thick, creamy consistency with plenty of melted cheese. The Brie is especially nice once it’s heated. It’s soft, rich, and easy to scoop with a sturdy cracker.
Great for Thanksgiving and Christmas
This dip feels right at home on a holiday appetizer table. The cranberry sauce gives it a festive appearance without needing much decoration. You can also serve it for Friendsgiving, a football party, or a casual winter gathering.
Plenty of Dipping Options
Crackers and toasted baguette slices are always good choices, but fresh apple slices are delicious with the Brie and cranberry combination. Celery sticks are another option when you want something crisp and refreshing.
Ingredient Substitutions
Reduced-Fat Cream Cheese
Regular cream cheese works if you prefer a richer dip. You can also use Neufchâtel cheese, which has a similar creamy texture. Both can replace the reduced-fat cream cheese in equal amounts.
Cooked Turkey Breast
Cooked chicken breast is an easy replacement. Rotisserie chicken works well, too. Just remove the skin and bones before chopping the meat. This is especially handy when you want to make the dip outside of turkey season.
Brie Cheese
Camembert is a good alternative because it has a similar soft, creamy consistency. The flavor can be a little stronger, depending on the variety. Use the same amount as the Brie.
Whole Berry Cranberry Sauce
Jellied cranberry sauce can work when whole berry isn’t available. It has a smoother texture, so you won’t have the little cranberry pieces throughout the dip. Homemade cranberry sauce is another good choice, provided it isn’t too thin.
Part-Skim Mozzarella Cheese
Regular shredded mozzarella is fine here. Monterey Jack is another option if you want a smooth, creamy melt with a slightly different flavor.
Green Onions
Finely chopped chives are a good replacement. They have a mild onion flavor and won’t overpower the Brie or cranberry sauce.
Chopped Pecans
Chopped walnuts work if you want a different nut. You can also leave the nuts out entirely. The dip will still be creamy and delicious.
Fresh Rosemary
Fresh thyme is a nice alternative, especially with turkey and cranberry sauce. Start with a small amount because you don’t need much to add a little herbal flavor.
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Hot Turkey Cranberry Brie Dip
Ingredients
- 8 ounces reduced-fat cream cheese softened
- 1 cup cooked turkey breast chopped
- 4 ounces brie cheese rind removed and chopped
- ½ cup whole berry cranberry sauce
- ½ cup shredded part-skim mozzarella cheese
- 2 tablespoon sliced green onions
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoon chopped pecans optional
- 1 teaspoon chopped fresh rosemary optional
Instructions
- Preheat the oven to 375°F.
- Lightly coat a small baking dish with nonstick cooking spray.
- Place the softened cream cheese, chopped turkey, half of the Brie, mozzarella, green onions, garlic powder, and black pepper in a medium mixing bowl. Stir until combined.
- Spread the turkey mixture evenly in the prepared baking dish.
- Spoon the cranberry sauce over the top in small dollops.
- Gently swirl the cranberry sauce into the cheese mixture without completely blending it.
- Scatter the remaining Brie over the top.
- Sprinkle with chopped pecans and rosemary, if using.
- Bake for 18 to 20 minutes, until the dip is hot and bubbling around the edges.
- Let the dip rest for 5 minutes before serving.
- Serve warm with whole-grain crackers, toasted baguette slices, pretzel crisps, apple slices, or celery sticks.
Notes
Tips and Tricks
Use leftover turkey safely – Refrigerated leftover turkey should be used within 3 to 4 days of its original cooking date. If your turkey is already several days old, plan to serve the dip right away rather than saving more leftovers. Choose sturdy dippers – This is a thick dip with pieces of turkey, so thin chips may break. Sturdy crackers, toasted baguette slices, and pretzel crisps are better choices. Keep it warm for serving – The cheese will firm up as the dip cools. If you’re serving it at a party, keep it warm in an oven-safe dish using a suitable warming setup. Prepare ahead – You can assemble the dip up to 24 hours ahead, cover it, and refrigerate it before baking. Keep it chilled until you’re ready to cook. It may need a few additional minutes in the oven when baked directly from the refrigerator.Storing and Reheating
Refrigerator – Store the cooled dip in an airtight container in the refrigerator for up to 3 to 4 days, counting from when the turkey was originally cooked. If you’re using leftover turkey that’s already a few days old, the storage time will be shorter. Oven – Place the dip in an oven-safe dish, cover loosely with aluminum foil, and heat at 325°F until thoroughly heated to 165°F. Stir gently before serving. Microwave – Place an individual portion in a microwave-safe bowl. Heat in short intervals, stirring between each interval, until the dip reaches 165°F. Avoid overheating, which can cause the cheese to separate.Nutrition
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