In a sauce pan, combine the cranberries, cranberry juice, and sugar. Cook over medium heat and bring to a boil.

Boil for about 10 minutes until the cranberries pop. There may be a few light colored ones that don’t pop, but don’t worry. They will soften as the sauce cools. Allow the sauce to cool to room temperature.

Place cream cheese on a serving plate.

Add the lime juice, garlic salt, cayenne pepper, and chili powder to the cranberry sauce. Mix well and pour over cream cheese. Sprinkle with green onion. Serve with crackers. Serves 14.