The Raspberry Dip That Always Gets Asked For

You ever make something once, kinda on a whim, and suddenly everyone thinks it’s your thing? That’s this dip.

The first time I served it was at my sister-in-law’s baby shower. I was running late (what’s new), had no time to bake, and just needed something I could throw together and pray it looked like I tried. I remembered an old scribble of a recipe from a church potluck years ago, whipped it up, and — no joke — by the time I circled back to the food table, it was half gone and someone was scraping the edge with a cracker.

Ever since then? If I show up anywhere without this dip, people look at me like I forgot the baby. It’s that kind of dish.

Why You’re Gonna Love It

• It’s sweet and savory — a little creamy, a little tangy, and then that raspberry hits you. Oof.

• Takes maybe 10 minutes to make. Honest.

• Feels fancy. Isn’t.

• Everyone wants the recipe, and you’ll feel like a rockstar even though you barely did anything.

• No oven. No stove. Just stir and chill.

What You’ll Need (And Some “Use What You Got” Tips)

• Sharp cheddar cheese (2 cups, grated)
  Get the good stuff if you can — the sharper the better. It needs to stand up to all that jammy sweetness. I usually grate it fresh, but hey, we’re all human. Pre-shredded works in a pinch.

• Mayonnaise (1 cup)
  Don’t freak out. It’s not a mayo-forward dip. It just brings everything together. Duke’s is my go-to, but if you’re a Hellmann’s family, no judgment. You could sub with sour cream or Greek yogurt, but then it’s a whole different vibe.

• Pecans (1 cup, chopped)
  Adds a lovely crunch. If you toast them first? Even better. Allergic? Leave ’em out. Use sunflower seeds. Go rogue.

• Green onions (1 cup, chopped)
  Don’t skip these. That little zip cuts through the creamy-cheesy situation perfectly.

• Raspberry preserves (2 cups)
  Not jelly. Not jam. PRESERVES. You want chunks. Seeds are fine. Seedless is fine. Use what your heart (and your fridge) says.

• Butter crackers (2 sleeves)
  Ritz, Club, store brand — as long as they’re buttery and round, they work. These are the little salty sidekicks this dip deserves.

• Kosher salt + black pepper
  Just a pinch or two — the cheese already brings the saltiness.

How To Make It (Spoiler: It’s Stupid Easy)

1. Mix the base
   In a medium bowl, throw in your cheese, mayo, green onions, and pecans. Give it a good stir. It won’t look cute, but hang in there.

2. Spread it out
   Scoop the mixture into a pie dish or square pan (9×9 is perfect). Smooth it out so it’s flat-ish.

3. Top with preserves
   Spoon the raspberry preserves gently over the top and spread them out in an even layer. I sometimes warm them for 15 seconds in the microwave to make spreading easier.

4. Cover and chill
   At least an hour, but honestly, overnight is best. Let the flavors get all cozy together.

5. Serve with crackers
   Pull it out when you’re ready to serve, pop a few crackers around it, and watch people try to act polite while secretly planning how to get the biggest scoop.

Want to Mix Things Up?

You totally can.

• Try a different jam — apricot and peach are lovely, fig is kinda fancy.

• Add a kick — sprinkle in some crushed red pepper or finely chopped jalapeño.

• Go Southern — swap in pimento cheese and call it a day.

Leftovers? Don’t Count On It.

But if you have any left, cover and keep it in the fridge for up to 3 days. It might get a little watery underneath — just dab it with a paper towel. Not a big deal. I wouldn’t freeze it — the texture turns sad.

Also, weird confession: once I used the leftover spread on a turkey sandwich. Changed my life. Do with that what you will.