• Add cranberries, jalapeños, green onions and cilantro to a food processor.
• Pulse in short bursts until everything is finely chopped but not pureed think chunky salsa.
• Add lime zest, lime juice, sugar and salt. Pulse again just to combine.
• Taste and adjust sweetness or heat (more sugar for sweeter, more jalapeño for spicier).
• Transfer to a bowl, cover and refrigerate for at least 30–60 minutes so the sugar dissolves and the cranberries soften.

Step 2: Prepare the cream cheese base

• Let the cream cheese sit at room temperature until it’s soft and easy to spread.
• Place it in a shallow serving dish, small platter or pie dish. For a fluffier, more dip-like texture, you can briefly beat the softened cream cheese with a spoon or hand mixer for 1–2 minutes until smooth.
• Taste a tiny bit and add a pinch of salt and black pepper only if you feel you needs it.
• The cranberry jalapeño relish is already full of flavor, so I usually keep the base quite plain.

Assemble & chill

• Just before serving, stir the cranberry jalapeño relish and drain off any extra liquid.
• Spread or mound the softened cream cheese on your serving plate.
• Spoon the cranberry relish over the top in an even layer.Chill until ready to serve.