In a food processor, pulse the cranberries, jalapeño (seeds in or out, depending on how much heat you want), green onion, sugar, cilantro, lime juice, and salt until evenly coarsely chopped.

Transfer to an airtight container and chill 4 hours, or up to overnight, so the flavors can develop.

When ready to serve, mix the cream cheese in a medium bowl until smooth, then stir in the sour cream until well combined.

Drain the excess liquid from the cranberry mixture and fold it into the cream cheese until combined.

Transfer to a serving bowl and serve with chips, crackers, or bread. Garnish with fresh cranberries and cilantro.