1-In a food processor, pulse the cranberries, green onions, jalapeno, sugar, cilantro, lime juice, and salt together until finely chopped. This creates a vibrant relish that forms the heart of the dip2-Next, refrigerate this cranberry relish mixture for 2 to 4 hours, or up to 24 hours, to let the flavors develop and the sugar dissolve fully. Once that’s done, drain any excess liquid from the relish to keep has the dip from getting too watery. For the creamy base, whip the softened cream cheese with 1/4 cup sour cream and 1 tablespoon heavy cream until it’s light and creamy, which takes just a few minutes with a mixer.

3-Then, gently mix about 2/3 cup of the drained cranberry relish into the whipped cream cheese mixture. Stir carefully to combine without mashing everything; you want those bits of cranberry and jalapeno for texture and flavor. Taste as you go and adjust if needed, like adding more cilantro for extra freshness. Serve the dip in a bowl, optionally topped with extra cranberry relish and fresh cranberries for a pop of color.