1-First, start by pulsing 6 ounces of fresh cranberries in a food processor until they’re coarsely chopped. This step brings out the tartness that makes this jalapeno dip so special.

2-Next, trim the root end of 2 green onions, coarsely chop both parts, and add them to the mix for a fresh crunch.

3-Then, slice 1 small jalapeño in half, remove the seeds if you want less heat, coarsely chop it, and toss it into the processor. Add in 1/3 cup granulated sugar, 2 to 4 tablespoons fresh cilantro, 1 tablespoon fresh lime juice, and a pinch of salt, then pulse everything until finely chopped. This creates a relish that’s key to the dip’s flavor. For more tips on fresh ingredients, visit our refreshing chickpea salad page.

4-Refrigerate that relish for 2 to 4 hours to let the flavors meld and the sugar dissolve. Meanwhile, whip 16 ounces of softened cream cheese with 1/4 cup sour cream and 1 tablespoon heavy cream using an electric mixer until it’s light and creamy, about 2 to 4 minutes.

5-Final Touches: Drain any excess liquid from the chilled relish to keep your dip from getting too runny. Fold about 2/3 cup of the relish into the cream cheese mixture gently. Transfer it to a serving bowl, top with extra relish and fresh cranberries if you like, and chill it before serving. This spicy dip is best with crackers, pretzel crisps, or fresh veggies, yielding 16 to 20 servings.