Preheat the oven to 400F. Slice the jalapeños in half and scoop out the seeds. Place on a baking sheet and toss with the olive oil until coated. Transfer to the oven and cook until soft and tender, about 15 minutes. Set aside to cool. Once cooled completely, chop into small pieces.

Add the cranberries and sugar to a small pot over medium heat. Stir as the cranberries break down and cook until a thick, jammy consistency, about 5 minutes. Transfer to a bowl and let cool completely.

Place the cooled cranberries and chopped jalapeños in a medium bowl. Add the cream cheese, greek yogurt, cheese, salt, garlic powder, and onion powder. Stir until everything is well combined and creamy.

Enjoy immediately or keep in the fridge until ready to serve.