Wash the cranberries thoroughly and remove any damaged berries. Pat dry. Wash the jalapeños, green onions, cilantro, and lime.

Add the cranberries, jalapeños, green onions, and cilantro to a food processor. Pulse in short bursts until the mixture is finely chopped but still slightly chunky. Avoid over-processing into a puree.

Transfer the chopped cranberry mixture to a large mixing bowl. Add the sugar, lime juice, and salt. Stir thoroughly until all ingredients are evenly combined.

Cover the bowl tightly and refrigerate for at least 4 hours or overnight. This chilling time allows the sugar to soften the cranberries and helps all the flavors blend together.

Remove the mixture from the refrigerator and pour it into a fine mesh strainer. Allow any excess liquid to drain completely before assembling the dip.

Place the softened cream cheese onto a serving platter or shallow serving dish. Spread it into an even layer using a spatula or the back of a spoon.

Spoon the drained cranberry mixture evenly over the cream cheese layer. Spread gently so the topping covers most of the cream cheese.

Serve immediately with crackers, crostini, pita chips, pretzel crisps, or fresh vegetables.