In the bowl of a stand mixer fitted with a whisk attachment, add 8 ounce softened cream cheese and mix until smooth. Slowly add 2 cups whipping cream and mix on low until incorporated. Don't worry if it's lumpy. Increase the speed to high and mix until cream mixture forms stiff peaks, about 2 minutes.
Decrease speed to medium and add ½ cup sugar. Continue to mix about 30 seconds.
Add ½ cup raspberries, 1 cup cranberries, ½ cup pomegranate arils. Stir on low until pink in color throughout.
Add dash of salt and juice and zest from large lemon and continue to mix another 30 seconds.
If you want the dip to be a bit thinner, add up to 2 tablespoons of raspberry juice from the previously frozen raspberries.
Pour dip into medium bowl and refrigerate at least 1 hour, and overnight is even better.
When you remove from the fridge, stir to mix the colors again. Now add your 1 to 2 Tablespoons minced basil and mix well.
Taste and add more basil or sugar as needed. Dip is ready to serve now, or can be returned to fridge for up to 2 more days before serving, if covered in airtight container.
Serve with Granny Smith apples, mini pretzel twists or pretzel chips. Use any favorite cracker, but the salty variety works best with the sweet and spicy dip.