Start by roughly chopping the fresh cranberries in a food processor until coarsely chopped, about 30 seconds.

In a mixing bowl, combine chopped cranberries with minced jalapenos, sliced green onions, cilantro, sugar, lime juice, and kosher salt.

Cover the mixture and refrigerate for at least one hour, preferably overnight.

After chilling, strain the mixture in a fine mesh strainer to remove excess liquid.

In another bowl, beat the cream cheese until smooth and creamy.

Gradually mix the strained cranberry mixture into the whipped cream cheese, adding reserved liquid as necessary to achieve desired consistency.

Transfer the dip to a serving bowl and serve with crackers, pretzel crisps, or fresh veggies.