Elevate your chips and salsa game with this mouth-watering dip. The combination of cream cheese, salsa and lemon is the actual definition of salt, fat, acid and heat. It's one of the easiest, tastiest party recipes, particularly appropriate for football and/or summer parties.
I credit my fiend Jill with this classic. —JulieBee
Bar cream cheese softened
Jar of medium to hot salsa
the freshest grated, course ground pepper
You'll need a food processor.
Add softened cream cheese, about 1/2 -3/4 jar of salsa, and the juice of 1-2 lemons. Blend until incorporated. Taste for lemon and salsa...add more of both if you like. Add some grindings of fresh pepper. DO NOT USE canned pepper.
The mix will be very runny or very thick depending on how much salsa, but either way, pour the mixture into a serving dish, cover and refridgerate for at least an hour or two. It will solidify a bit. And the color will be a pretty salmon.
When serving put a dollop of salsa and decorative lemon wheel on top. I love Tostito's lime chips with this. This dip works just as well at an elegant, summer wine & cheese cocktail hour as it would at a superbowl party.