Begin by placing the cranberries in a food processor or blender. Pulse until they are coarsely chopped. To the chopped cranberries, add green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt. Pulse the mixture again until all the ingredients are well combined and finely chopped, forming a cohesive blend.

Transfer the cranberry-jalapeno mixture into a covered container. Place it in the refrigerator for at least 4 hours, or up to overnight. This resting period allows the flavors to meld and develop for a more harmonious taste.

Once you’re ready to assemble the dish, spread cream cheese in an even layer on a serving plate or a 9-inch pie dish. This will serve as the creamy base for the topping.

Spread the refrigerated cranberry-jalapeno mixture over the layer of cream cheese on the dish. Cover and refrigerate for up to an hour before serving. This final chill allows the flavors to integrate with the cream cheese for a delightful combination.

Once chilled, remove the dish from the refrigerator and serve with crackers. This cranberry-jalapeno cream cheese dip is a perfect balance of sweet, spicy, and creamy, ready to delight your guests!