Wash your fresh cranberries thoroughly and discard any that are soft or bruised. Place the cranberries into a food processor and pulse them until they are finely chopped but not pureed. You want small, distinct pieces of berry to provide texture to the final dip.
Transfer the chopped cranberries into a medium mixing bowl. Add the minced jalapenos, chopped green onions, fresh cilantro, sugar, lemon juice, and salt. Stir everything together until the sugar is well distributed and the colors are evenly mixed.
Cover the cranberry mixture with plastic wrap and place it in the refrigerator. Let it sit for at least two hours, or ideally overnight. This chilling period allows the sugar to macerate the cranberries, drawing out their juices and softening their naturally tart bite.
When you are ready to serve, spread the softened cream cheese in an even layer across the bottom of a shallow serving dish or pie plate. Use a spatula to smooth the top so the cranberry mixture can sit flat on top.
Take the cranberry mixture out of the fridge and give it a quick stir. If there is a lot of excess liquid at the bottom, you can drain a little bit off to prevent the dip from becoming too runny. Spread the cranberry mixture evenly over the cream cheese layer and serve immediately with your favorite crackers.
