Instructions:
- Prepare the Relish: Combine cranberries, sugar, and water in a medium saucepan. Bring to a simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until cranberries start to pop and the mixture thickens slightly.
- Cool and Mix Relish: Remove the mixture from the heat. Stir in the lime juice, minced jalapeño, and red onion. Transfer to a small bowl and allow to cool completely.
- Prepare the Base: In a separate medium bowl, combine the softened cream cheese, toasted nuts (if using), Worcestershire sauce, garlic powder, salt, and pepper. Beat with a spatula until light, smooth, and well combined.
- Assemble the Dip: Spoon the cream cheese mixture onto your serving plate, shaping it into a smooth mound or dome.
- Top and Chill: Spoon the cooled cranberry-jalapeño relish evenly over the top of the cream cheese base. Gently press some of the relish into the sides for a rustic look.
- Final Set: Cover the assembled dip loosely and refrigerate for at least 1 hour (ideally 2–3 hours) to allow the flavours to meld and the base to firm up.
- Serve: Garnish with fresh cilantro, if using, just before serving alongside crackers or crostini.