Lemony Salsa Dip

• 1 packet Bar cream cheese softened
• 1 Jar of medium to hot salsa
• 1-2 Lemons
• 2-3 pinches the freshest grated, course ground pepper

1. You'll need a food processor.rnAdd 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.
2. 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.rnWhen 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.

cream cheese, salsa, lemons, course ground pepper

Taken from food52.com/recipes/75719-lemony-salsa-dip (may not work)