To kickstart your Cranberry Jalapeño Dip, grab a food processor and add fresh cranberries, sugar, chopped green onions, diced jalapeños, cilantro, lime juice, and a pinch of salt. Pulse until finely chopped, achieving a chunky salsa consistency.

Transfer the cranberry salsa into a bowl and cover it with plastic wrap. Refrigerate for at least 2 hours, or overnight.

Set a block of cream cheese on a serving plate and let it soften at room temperature for about 30 minutes.

Spoon the chilled cranberry salsa generously over the softened cream cheese. Let the dip sit for 5–10 minutes before serving to allow flavors to meld.

Garnish with additional chopped cilantro or lime zest before serving with crackers, tortilla chips, or baguette slices.