Cranberry Jalapeño Cream Cheese Dip

12 ounces fresh cranberries

4 green onions, chopped

1/4 cup chopped fresh cilantro

2 jalapeño peppers seeded and finely diced

1 cup sugar, I use less

1/2 tea cumin ground

2 TBS lemon juice

1/4 salt

2- 8OZ cream cheese softened

Crackers

Pulse the cranberries in food processor or blender until coarsely chopped. Add green onions, cilantro, jalapeño, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours or overnight so the flavors have time to meld and develop.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9 in pie dish. Top with the cranberry jalapeño mixture 

Serve with crackers-