Ingredients
Equipment
Method
Make the cranberry salsa
- Pulse the fresh cranberries in a food processor until finely chopped, with small, even pieces visible. Transfer to a bowl.
- Stir in the sugar, sliced green onions, minced jalapeno, chopped cilantro, lime juice, and salt until the mixture looks evenly speckled and glossy.
Chill and build the spread
- Cover and chill the cranberry mixture for at least 1 hour so the flavors meld, until cold and slightly thickened.
- Spread the softened cream cheese onto a serving plate in an even layer, smoothing it into a flat base.
- Spoon the cranberry mixture over the top just before serving, creating a jewel-red layer that fully covers the cream cheese.
- Serve with crackers on the side for dipping and scooping.
Notes
Pro tip: chill the salsa at least 1 hour so it thickens slightly and coats the cream cheese instead of running. Store the cranberry topping covered in the refrigerator for up to 3 days; assemble the spread no more than 2 days ahead for best texture. Freezing isn’t recommended because the cranberries can become watery after thawing. For a lower-sodium option, use reduced-sodium cream cheese and reduce the added salt to 1/8 tsp.