Rinse the fresh cranberries under cold water and drain well. Pick out any that are soft or bruised.

Wash the jalapeños, then cut off the stems. Slice them in half lengthwise and carefully remove the seeds if you want to reduce heat. Chop them finely.

Soften the cream cheese by leaving it out at room temperature for about 30 minutes before starting. This makes blending much easier.

Pro tip: If you’re short on time, soften cream cheese by microwaving it in 10-second bursts until just soft—not melted!

In your food processor or blender, add the softened cream cheese, sour cream, honey (or maple syrup), lime juice, salt, and black pepper.

Pulse a few times to combine these ingredients into a smooth, creamy base.

Pro tip: Scrape down the sides of the bowl once or twice to ensure everything blends evenly.

Add the fresh cranberries and chopped jalapeños to the creamy base.

Pulse in short bursts to break down the cranberries and jalapeños, but don’t overblend — you want some texture and little bits of cranberry and jalapeño visible in the dip.

Pro tip: Pulse rather than blend continuously to keep a nice balance of smoothness and texture.

Spoon a small amount onto a tasting chip or spoon.

Adjust seasoning as needed — add more salt, a squeeze more lime juice, or a touch more honey if you want it sweeter. If you want more heat, blend in a bit more jalapeño or a pinch of cayenne.

Transfer the dip to a serving bowl and cover with plastic wrap.

Refrigerate for at least 30 minutes before serving to let the flavors meld together beautifully.

Serve chilled with your favorite crackers, chips, or veggie sticks.