Cranberry-Jalapeno Cream Cheese Salsa Dip

Cranberry-Jalapeno Cream Cheese Salsa Dip 1 bag (12 oz) fresh cranberries 5 green onions, chopped 1/4 cup chopped fresh cilantro 1 jalapeno pepper, seeded and finely diced 1 cup sugar (or less to taste) 1/2 teaspoon cumin 2 tablespoons fresh lemon juice (about 1 large lemon) pinch of salt 2 packages (8 oz each) cream cheese, light or regular Pulse the cranberries in a food processor, food chopper or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors can develop and the cranberries lose a bit of their tartness. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish and top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese. Can be served right away for refrigerate for up to an hour. Serve with crackers.