Cranberry Jalapeno Dip

Cranberry Jalapeno Dip
12 oz fresh cranberries
4-5 green onions, roughly chopped
1/2 bunch cilantro, roughly chopped
2 jalapenos, seeded and diced
3/4 c sugar
juice of 1 lime
pinch of salt
2- 8 oz pkgs cream cheese, softened

1. In a food processor, pulse cranberries until roughly chopped. Add the rest of the ingredients except for the cream cheese, and process until well combined. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
2. When ready to serve, spread cream cheese in a serving dish (roughly 9x13 size); top with cranberry mixture.
Serve with crackers (we prefer Wheat Thins) or tortilla chips.