If using fresh cranberries, rinse them under cold water. If using frozen, let them thaw.

In a small saucepan over medium heat, add the cranberries along with ¼ cup water. Cook for about 10 minutes until the cranberries burst and soften. Stir occasionally. Remove from heat and let cool slightly.

In a mixing bowl or food processor, combine the softened cream cheese, sour cream, mayonnaise, chopped jalapenos, green onions, cilantro (if using), lime juice, and garlic powder.

Add the cooled cranberries to the bowl and mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste.

Transfer the dip to a serving dish and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Serve with tortilla chips, crackers, or sliced vegetables.

For a milder flavor, remove the seeds from the jalapenos, and use fewer jalapenos to taste.

This dip can be made a day in advance and stored in the refrigerator, making it great for party planning.