Cranberry Salsa Dip With Cream Cheese

I originally found this recipe on Whats Cooking America. I am requested to make this for all my parties. It's a beautiful holiday dip, but the flavors work well year round.

• Ready In: 4 hrs 20 mins
• Serves: 8-12

Ingredients

• 12  ounces frozen cranberries
• 1⁄4 cup  minced green onion
• 2  small  approximately 2 tablespoons  jalapeno peppers, cored, seeded and minced
• 1⁄2 cup sugar
• 1⁄4 cup fresh cilantro leaves, minced
• 2  tablespoons  finely grated fresh ginger
• 2  tablespoons fresh lemon juice
• 2 (8 ounce) packages cream cheese

Directions

1. Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
2. Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
3. On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.