Cranberry Jalapeno Cream Cheese Dip

In a food processor or by hand, chop cranberries and jalapeno to a fine dice.

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.

Spread softened cream cheese into a large rimmed dish (a 9-inch pie plate works well). Top cream cheese with cranberry-jalapeno mixture. Cover and place in refrigerator 2 hours to set.

Serve dip with crackers.