For the Cream Cheese Layer:
16 oz (two 8 oz blocks) cream cheese, softened to room temperature
1/2 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Cranberry Jalapeno Topping:
1 (14 oz) can whole berry cranberry sauce
2–3 fresh jalapenos, finely diced (seeds removed for less heat)
2 tablespoons fresh cilantro, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
In a medium bowl, use a hand mixer to beat the softened cream cheese and sour cream together until it’s completely smooth and lump-free. Mix in the garlic powder, onion powder, and a pinch of salt and pepper.
Transfer the creamy mixture to your serving dish. Use the back of a spoon or a spatula to spread it into an even layer that goes up the sides a bit, creating a well for the topping. Refrigerate to set.
In another bowl, stir together the whole berry cranberry sauce, finely diced jalapenos, chopped cilantro, fresh lime juice, and cumin. Adjust seasoning to taste.
Gently pour the cranberry jalapeno mixture over the chilled cream cheese base, spreading it evenly to the edges. Chill in the refrigerator for at least 30 minutes before serving.
