Pulse Cranberries: Add fresh cranberries to a food processor and pulse 6 to 8 times until roughly and evenly chopped (do not over-process into a puree; keep texture snappy).

Macerate Salsa: Transfer pulsed cranberries to a medium mixing bowl. Stir in minced jalapeños, green onions, chopped cilantro, granulated sugar, fresh lime juice, lime zest, ground cumin, and sea salt. Mix thoroughly. Cover with plastic wrap and refrigerate for at least 4 hours (or ideally overnight) to allow cranberries to macerate and release their sweet, ruby-red juices.

Drain Excess Juice: Before assembling, place the cranberry mixture in a fine-mesh strainer set over a bowl for 3 to 5 minutes to drain off excessive loose liquid so the dip stays neatly layered.

Whip Cream Cheese Base: In a medium bowl using an electric hand mixer (or stand mixer with paddle attachment), beat softened cream cheese and sour cream for 2 minutes until light, fluffy, and completely smooth.

Layer & Swirl: Spread the whipped cream cheese evenly across the bottom of a shallow 9-inch serving platter, pie dish, or ceramic bowl. Spoon the drained cranberry jalapeño salsa evenly across the top, spreading almost to the edges.

Garnish & Serve: Garnish with extra fresh cilantro leaves, thinly sliced fresh jalapeño rounds, and lime wedges. Serve chilled or slightly cool with sturdy artisan crackers, pretzel thins, and pita chips.