Tex-Mex Salsa Dip, served WARM

1 package (8 ounces) cream cheese, softened
½  cup sour cream
1 cup pineapple salsa or tomato salsa
1 cup shredded Colby-Jack cheese
1 can (2.25 ounces) sliced ripe olives, drained
¼ cup chopped green onions

Preheat oven to 350° F.
Place cream cheese in medium bowl. Beat with an electric mixer on medium speed until smooth, about 1 minute. Stir in sour cream. Spread in a 9-inch baking dish.
Spread salsa over cream cheese mixture. Sprinkle with shredded cheese
and olives.
Bake mixture until bubbly, 15-20 minutes. Remove from oven and sprinkle with green onions.
Serve dip warm with tortilla chips and a freshly cut carrot and celery sticks and green and red pepper wedges.

Yield:  4-6 servings


For extra zip and authentic Mexican flavor, drain one 2.25-ounce can of diced jalapeños , and stir into the cream cheese in Step 1.  For less spice, us a can of diced green pepper, not jalapeños.


This recipe has been kitchen tested.

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