Begin by rinsing the cranberries and placing them in a food processor. Pulse them a few times until roughly chopped, maintaining some texture.

Transfer the chopped cranberries into a mixing bowl and add the minced jalapeno, sliced green onions, chopped cilantro, sugar, lime juice, and a pinch of kosher salt. Fold gently to combine.

Cover the mixture with plastic wrap and refrigerate for at least 1 hour to enhance flavors.

After chilling, strain the mixture through a fine mesh strainer over a bowl to remove excess liquid, reserving the liquid.

In a separate bowl, whip the cream cheese until smooth and creamy, about 2 minutes.

Gradually mix in the strained cranberry mixture and reserved liquid into the whipped cream cheese until well combined.

Transfer the dip to a serving bowl and chill for an additional 30 minutes if desired. Serve with crackers or pretzel crisps.