Ingredients:

  • 8 oz Neufchâtel cream cheese, softened
  • 1/4 cup plain Greek yogurt
  • 1/4 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1 cup fresh or frozen cranberries
  • 3 tbsp pure maple syrup
  • 1 tbsp fresh orange juice
  • 1 tsp orange zest

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese, Greek yogurt, salt, and garlic powder. Use a spatula to fold the ingredients together until the mixture is completely smooth and no lumps remain. Spread the mixture evenly into the bottom of an 8-inch oven-safe skillet or ceramic baking dish, smoothing the top with the back of a spoon.
  2. Place cranberries, maple syrup, and orange juice in a saucepan over medium heat. Stir occasionally for 5–7 minutes until the cranberries pop and the sauce thickens into a glossy, mahogany-colored glaze. Remove from heat and stir in the orange zest.
  3. Spoon the warm cranberry reduction over the cream cheese base, swirling it slightly with a knife for a marbled effect. Place the skillet in a preheated oven at 350°F (175°C) for 15–20 minutes. Bake until the edges are bubbling and the cheese has set but remains soft.
  4. Remove from oven and garnish with toasted pecans, thinly sliced scallion, and fresh parsley before serving.