Cranberry Orange Cream Cheese Dip

Zest 1 teaspoon of orange zest from a fresh orange and set it aside. Then juice the orange until you have 1/3 cup of fresh orange juice.
Rinse 12 oz fresh cranberries, about 3 cups, under cold water and drain well.
In a medium saucepan, combine 1/3 cup honey, 2 tablespoons maple syrup, 1/3 cup orange juice, 1 teaspoon orange zest, 1/8 teaspoon freshly grated ginger, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir to combine, then add the 12 oz fresh cranberries and mix until evenly coated.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally.
You will hear the cranberries begin to pop as they burst. The sauce is ready when most of the berries have opened and the mixture thickens to a jam-like consistency. It will continue to thicken slightly as it cools, so do not overcook it. Remove from heat and let cool until just warm or room temperature.

In a small blender, food processor, or immersion blender cup, combine 1 cup cottage cheese, 1/2 cup cream cheese, 1/8 teaspoon garlic powder, and a pinch of salt. Blend until completely smooth. Keep blending until the curds fully disappear and the mixture looks creamy and silky.
Spread the blended cottage cheese mixture into a shallow serving dish. Spoon the cooled cranberry sauce evenly over the top.
Slice 1 green onion and sprinkle it over the dip for a fresh, slightly savory contrast. Serve with crackers, pretzels, or fresh vegetables.

Let the sauce cool first: If it’s too warm, it softens the cream cheese layer and the dip won’t hold its shape.

Blend until completely smooth: If you still see tiny curds, keep blending. It should look silky.

Taste and adjust: Some cranberries are extra tart. I’ll stir in a little more honey while it’s warm if needed.

Make ahead tip: I often cook the cranberry sauce the day before. Just let it sit out a bit before layering so it spreads easily.

Want it thicker: Simmer a few extra minutes until it coats the back of a spoon. It thickens more as it cools.

Did you make this recipe?Please let me know in the comments below how it turned out :)