Pulse the cranberries in a food processor or blender until coarsely chopped. Add the 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 bowl and refrigerate for 4 hours (or up to overnight). When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeño mixture, spreading evenly over the top of the cream cheese. Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.
Per serving: 255 calories, 16 grams fat (10 grams saturated fat), 50 milligrams cholesterol, 167 milligrams sodium, 25 grams total carbohydrates, 1.5 grams fiber,
3.5 grams protein.
