1-Pulse the cranberries: Pulse the 12 ounces of fresh cranberries in a food processor or blender until they’re coarsely chopped, which takes just a minute or two.

2-Mix in all the other ingredients: Add in the 4 to 5 chopped green onions, 1/4 cup chopped fresh cilantro, 1 seeded and finely diced jalapeno pepper, 1 cup sugar (adjust to taste), 1/2 teaspoon ground cumin, 2 tablespoons fresh lemon or lime juice, and 1/4 teaspoon salt, then pulse again until everything mixes well.

3-Chill the mixture: Transfer the mixture to a covered container and refrigerate it for 4 hours or up to overnight to let the flavors blend.

4-Assemble on cream cheese and chill again: Spread the softened 2 packages (8 ounces each) of cream cheese evenly on a serving plate or a 9-inch pie dish. Top it with your chilled cranberry-jalapeno mixture and refrigerate the whole thing for up to an hour to set.

5-Enjoy with your favorite dippers: Serve it with crackers for a crowd-pleasing treat.