1. Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape yogurt into a medium bowl, using a rubber spatula.
2. Add cream cheese to yogurt. Beat at medium speed of an electric mixer until smooth. Stir in marmalade and poppy seeds. Cover and chill at least 25 minutes.
3. Stir before serving. Garnish with orange curls, if desired. Serve with assorted fresh fruit. Store remaining dip, tightly covered, in the refrigerator up to 5 days.