Start by rinsing the fresh cranberries under cold water, removing any stems or blemished berries. While cranberries dry, soften cream cheese and sour cream at room temperature for about 20 minutes.

In a food processor, combine the rinsed cranberries and brown sugar. Pulse the mixture for about 15 seconds until cranberries are chunky.

In a medium mixing bowl, scoop in the softened cream cheese and sour cream. Blend on medium speed for 2-3 minutes until smooth and creamy.

Gently fold the cranberry mixture into the cream cheese base using a spatula, taking care not to overmix.

Stir in the chopped walnuts or pecans and sliced green onions into the mixture. Fold gently until evenly distributed.

Transfer the cranberry dip into a serving dish, cover with plastic wrap, and chill in the refrigerator for at least 1 hour before serving.