Pulse ingredients: Place fresh cranberries into a food processor and pulse 4 to 5 times until coarsely chopped. Add minced jalapenos, chopped scallions, cilantro, sugar, lime juice, and sea salt. Pulse 2 to 3 more times until finely chopped and thoroughly combined. Do not puree into liquid.

Let macerate: Transfer relish to a bowl and let sit for 10 minutes at room temperature so the sugar draws out the glossy ruby juices from the cranberries.

Beat cheese mixture: In a medium mixing bowl, beat softened cream cheese, shredded white cheddar, sour cream, garlic powder, onion powder, and black pepper with a hand mixer or wooden spoon until smooth, fluffy, and evenly blended.

Spread into baking dish: Spread the whipped cheese mixture evenly into the bottom of a 9-inch round ceramic pie dish, cast-iron skillet, or 8x8-inch baking dish.

Layer cranberry relish: Spoon the macerated cranberry jalapeno relish over the cheese base, spreading it gently to the edges in an even, vibrant ruby-red layer.

Bake to bubbly perfection: Bake uncovered in a preheated 375°F (190°C) oven for 18 to 22 minutes, until the cheese edges are bubbly and lightly golden-brown and the cranberry relish is glistening and hot.

Garnish & serve warm: Remove from oven. Let rest for 5 minutes. Garnish with a sprinkle of extra fresh green onions and torn cilantro. Serve immediately with plenty of butter crackers and toasted baguette crostini!