Begin by gathering your food processor and adding cranberries, sugar, jalapeños, green onions, cilantro, lime juice, and salt. Pulse until everything is finely chopped but not pureed.

Transfer the salsa into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours.

Take your cream cheese out of the refrigerator and allow it to soften at room temperature for 15-20 minutes.

Spoon the chilled salsa generously over the softened cream cheese, letting it sit at room temperature for 5-10 minutes before serving.

Garnish with additional chopped cilantro or lime zest, and serve with crackers, tortilla chips, or toasted baguette slices.