This raspberry dip is one of those recipes where the ingredient list sounds a little strange until you take the first bite. Sharp cheddar, pecans and green onions create a creamy, savory base, then raspberry preserves add a sweet layer on top. Scoop everything up with a buttery Ritz cracker and somehow it just works.
I’ve made this dip for gatherings for years, and the dish is consistently scraped clean. What I’ve learned is not to mess with the odd little combination that makes it so good. The sharp cheese, crunchy pecans, fresh green onions and sweet raspberry preserves all need to make it onto the cracker together.
My stepmom’s friend Mary originally shared this raspberry dip recipe with me, and I’m so glad I trusted her because it has become one of my favorite easy appetizers to bring to a party.
It takes just a few minutes to assemble, then the refrigerator does the rest. If easy make-ahead appetizers are your thing, I’ve got plenty more cold dip recipes to choose from.
Why This Raspberry Dip Works
- The sweet and savory combination really works. Sharp cheddar, mayo and green onions sound like unlikely partners for raspberry preserves, but the salty, tangy base balances the sweetness so perfectly.
- Every bite has multiple textures. Chopped pecans add crunch to the cheese mixture, while buttery Ritz crackers add even more crunch to every bite.
- It is ridiculously simple to make ahead. There is no cooking involved. Assemble the dip, refrigerate it for at least an hour and pull it out when you’re ready to serve. My creamy vegetable dip is another easy cold appetizer when you need something you can prep ahead.
- It has been party-tested for years. I’ve brought this raspberry appetizer to so many gatherings over the years, and an empty dish at the end of the night is the norm.
Recipe Ingredients
Cheddar cheese – Sharp cheddar is my favorite for this raspberry dip because its stronger flavor balances the sweet preserves. I prefer a thick or fancy-cut shred. Monterey Jack, Colby Jack or pepper Jack can also be used.
Mayonnaise – Mayo binds the cheese mixture together and gives the savory layer its creamy texture. I recommend using regular mayonnaise for the best flavor and consistency.
Pecans – Chopped pecans add crunch and a slightly nutty flavor. For a nut-free dip, simply leave them out.
Green onions – These add freshness and a mild onion flavor that helps balance the rich cheese and sweet raspberry layer.
Raspberry preserves – Use your favorite raspberry preserves or jam. You can experiment with other flavors, such as apricot preserves, but raspberry is the combination I make and recommend.
Ritz crackers – Buttery Ritz crackers are my first choice because they work so well with the sweet and savory flavors. Pretzels, Wheat Thins or Triscuits are good alternatives.
How To Make Raspberry Dip
- Combine the ingredients. Add the shredded cheddar cheese, mayonnaise, chopped pecans and sliced green onions to a large mixing bowl.
- Mix the base. Stir until everything is evenly coated with the mayonnaise and the mixture holds together.
- Transfer to the pan. Spoon the cheese mixture into a 9×13-inch baking dish.
- Spread into an even layer. Use a spoon or spatula to spread the mixture evenly across the bottom of the dish.
- Add the raspberry preserves. Spoon the preserves over the cheese mixture and gently spread them evenly over the top.
- Chill and serve. Refrigerate for at least 1 hour before serving. Serve cold with Ritz crackers or your favorite crackers for dipping.
Recipe Notes
- Add fresh raspberries just before serving for a pretty finishing touch, especially when making this for a holiday or party.
- Make it ahead. Assemble, cover and refrigerate up to 24 hours before serving.
- Try a cream cheese variation. Replace half of the mayonnaise with softened cream cheese for a thicker, tangier dip.
- Don’t skip the chill time. Refrigerate the assembled dip for at least 1 hour before serving so the layers are cold and the flavors have time to come together.
Raspberry Dip FAQs
Can I make raspberry dip with cream cheese?
Yes. For a raspberry cream cheese dip, replace half of the mayonnaise with softened cream cheese. This creates a thicker, tangier base while keeping the sweet and savory combination that makes this dip so good.
Can I make raspberry dip ahead of time?
Yes! This is a great make-ahead appetizer. Assemble the dip as directed, cover tightly and refrigerate for up to 24 hours before serving. Add fresh raspberries just before serving, if using.
What do you serve with raspberry dip?
Ritz crackers are my favorite because their buttery, salty flavor works especially well with the raspberry preserves and savory cheese layer. Pretzels, Wheat Thins and Triscuits are also good options.
Can I use raspberry jam instead of raspberry preserves?
Yes. Raspberry jam can be used in place of preserves. The texture may be slightly smoother depending on the brand, but either works well for the raspberry layer.
How long does raspberry dip last in the fridge?
Store leftover raspberry dip covered tightly in the refrigerator for 3 to 4 days. Keep the dip covered and refrigerated when you’re not serving it.
How long can raspberry dip sit out?
Raspberry dip should not sit at room temperature for more than 2 hours. If you’re serving it outdoors and the temperature is above 90°F, limit that time to 1 hour. For a longer party or buffet, keep the dip chilled or set out a smaller portion and replenish it from the refrigerator as needed.
More Easy Appetizer and Dip Recipes
- Sausage Cheese Dip is a hearty, cheesy crockpot appetizer made with just 6 ingredients.
- 7-Layer Taco Dip is another easy cold dip that’s perfect for parties, holidays and game day.
- Slow Cooker Corn Dip is a warm, creamy option when you want an easy party dip that can stay warm in the crockpot.
- Spinach Artichoke Dip is a classic hot dip made in the slow cooker and served with crackers, chips or bread.
- Creamy Vegetable Dip is an easy cold appetizer to serve with fresh vegetables or crackers.
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Raspberry Dip
Ingredients
- 2 cups sharp cheddar cheese shredded
- 1 cup mayonnaise
- 1 cup pecans chopped
- 1 bunch green onions thinly sliced
- 18 oz raspberry preserves
- 2 sleeves Ritz crackers
Instructions
- In a medium bowl, combine the cheddar cheese, mayonnaise, pecans and green onions. Stir until evenly combined. Spread the mixture in an even layer in the bottom of a 9×13-inch baking dish.2 cups sharp cheddar cheese, 1 cup mayonnaise, 1 cup pecans, 1 bunch green onions
- Spoon the raspberry preserves over the cheese mixture and gently spread into an even layer. Cover and refrigerate for at least 1 hour before serving. Serve cold with Ritz crackers.18 oz raspberry preserves, 2 sleeves Ritz crackers
Video
Notes
- Add fresh raspberries to the top just before serving for a pretty finishing touch.
- Make ahead: Assemble, cover and refrigerate up to 24 hours before serving.
- Cream cheese variation: Replace half of the mayonnaise with softened cream cheese for a thicker, tangier raspberry cream cheese dip.
- Keep leftovers covered in the refrigerator for 3 to 4 days.Make sure you get every layer in each bite! The sharp cheddar, pecans, green onions and sweet raspberry preserves are an unusual combination, but together they’re what make this dip so good.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
Have you ever tried this with finely chopped jalapeños in it? I think I might try a small amount of it with the jalapeños in it and see how that turns out. Sweet and hot!❣️
My family loves this dip. We skip the green onion. I usually hate raspberries but this is delicious, the other flavors balance so well. Thank you!
Thank you for sharing, Alicia. It’s interesting how once in awhile a food you don’t enjoy normally, pairs well with something and you can enjoy it.
How could I adjust this recipe using fresh raspberries? We have more than I know what to do with, but not making jam.
Too many fresh raspberries is such a wonderful problem to have! I haven’t tried this but you could puree your raspberries and then simmer them to bring out the pectin in them until they are thickened, then use you! If you do it, let me know how it turns out. Thanks for asking, Patti! But be sure to make a Peach Raspberry Tart or a Chocolate Raspberry Bundt cake because I love showcasing raspberries in them.
https://pipandebby.com/pip-ebby/raspberry-peach-tart-recipe/
Excellent dip…my sister-in-law made it for Christmas Eve get together and wondering if you can use raspberry jam in place of the preserves
Hi Cathy – great question! The difference between those are pretty minimal – the jam is more mashed fruit, and preserves has chunks of fruit left in it with seeds. That would be an easy swap, just a preference!
Could you make this without the nuts? We have nut allergies in our house so anything with nuts is out. Would something else be a good substitute? Thanks!
This can easily be prepared without nuts and be delicious. You can also throw in chopped up pretzels or seeds of some kind.