2 - 8 oz containers vegan cream cheese
8 oz vegan sour cream
1/2 cup vegan mayonnaise
2 tablespoons lemon juice
1 teaspoon ground white pepper
hot sauce to taste
Clean scallions and jalapenos. Seed jalapenos as you see fit. The fewer you remove the seeds/pulp from the spicier it will be. Throw everything a food processor/blender and puree until smooth. Add hot sauce to desired taste.
This is a super easy recipe and is great when your sick of plain old salsa. Will keep in fridge for up to a week.