16 ounces cream cheese, softened to room temperature
2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1 tablespoon orange zest
1/2 teaspoon alcohol-free vanilla extract
1/4 cup chopped green onions
1/2 teaspoon ground ginger
1/4 cup chopped pecans or walnuts for crunch
Assorted crackers or toasted baguette slices for serving
Instructions
Preheat your oven to 375 degrees Fahrenheit. While the oven is heating, take your softened cream cheese and spread it into an even layer at the bottom of a small oven-proof baking dish or a decorative pie plate. Smooth the top with a spatula so the cranberry topping can sit evenly on top.
In a medium mixing bowl, combine the fresh cranberries, granulated sugar, orange zest, alcohol-free vanilla, and ground ginger. Toss the ingredients together until the cranberries are well coated in the sugar and aromatics. This mixture will create a beautiful, jam-like consistency as it bakes.
Pour the cranberry mixture directly over the layer of cream cheese in your baking dish. Spread them out to the edges so that every scoop of dip will include both the creamy base and the tart fruit. If you are using chopped nuts, sprinkle them over the top at this stage for a lovely roasted flavor.
Place the dish in the preheated oven and bake for 15 to 20 minutes. You will know it is ready when the cranberries have burst and released their juices, creating a glossy red sauce, and the cream cheese is heated through and soft. The edges of the fruit should look slightly caramelized and bubbly.
Remove the dish from the oven and let it sit for about five minutes to settle. Sprinkle the fresh chopped green onions over the top for a pop of color and a mild savory bite. Serve the dip warm with your favorite crackers or toasted bread slices.
