Use hand food chopper to chop cranberries. If you don't have one, try your best to do it with a sharp knife (be careful!) - a food processor is not advised as the cranberries will be too juicy.
Chop green onion, jalapeño peppers and cilantro.
In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeños.
Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended.
Cover with plastic wrap and place in refrigerator overnight.
Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a strainer small holes.
Soften cream cheese and spread cream cheese over bottom of a small/medium sized glass bowl (it's pretty dip so it's nice to see the colors).
Pour cranberry mixture on top of cream cheese and keep in refrigerator until ready to serve.