Cranberry Jalapeño Cream Cheese Dip

Ingredients:
12 oz frozen or fresh cranberries (use frozen for Sara's sake)
4-5 green onions
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 tsp cumin
2 tbs fresh lemon juice
1/8 tsp salt
2 cream cheeses
wheat thins

Pulse the cranberries in a food processor or blender until coarsely shopped. Add the green onions, cilantro, jalapeño, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped.  Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9 inch pie dish.  Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving.  Serve with wheat thins