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1
In a food processor or by hand, chop cranberries and jalapeño to a fine dice.
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2
Add sugar, lime juice, cumin and salt and pulse a few times or stir to combine. Pour mixture into a bowl, cover and place in refrigerator at least 4 hours or overnight.
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3
Spread softened cream cheese into a large rimmed dish (a 9-inch pie plate works well). Top cream cheese with cranberry-jalapeño mixture.
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4
Cover and place in refrigerator 2 hours to set.
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Serve dip with crackers.
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