Add all ingredients exceptfor the cream cheese and goat cheese to a large food processor. Pulse 5-10 times. Scrape down the sides and pulse a few times more until the mixture is fine but still slightly coarse. We don’t want it to turn into a liquid.(See images above for proper consistency.)
Wait 15 minutes and then strain the cranberry mixture using a fine mesh strainer reserving the liquid!
Add 3-4 tablespoons of the reserved cranberry liquid along with the goat and cream cheese and mix until the consistency is looser.*The idea is to add flavor while loosening the cheese spread so it's easy to scoop with a cracker without breaking. (We all hate that! 😁)
Spread cheese layer evenly onto the bottom of a shallow bowl or clear 9 x 9" baking dish.
Spread cranberry jalapeno relish on top.
Garnish with fresh cranberries, sliced jalapenos, scallions and/or chopped rosemary. Serve with crackers and enjoy!
*You can use 16 oz. cream cheese if you do not like goat cheese.Tips✔ I recommend serving this dip in a large, shallow bowl or 9 x 9" casserole dish. If you have a clear glass dish, even better so guests can see the beautiful layers.✔Store dip covered in the fridge for up to 3 days. ✔ Make your cranberry "relish" 24 hours in advance or the night before to allow the flavors to develop.✔ Use FRESH RAW cranberries! The juice that's released helps make the dip more "dippable" and juicy.✔ Save the extra cranberry juice to make martinis or any cocktail!