WARM MEXICAN DIP
1 8oz. pkgcream cheese, softened
1/2 csour cream
1 cpineapple or tomato salsa
1 cshredded colby-jack cheese
1 2.25 oz. can(s)sliced ripe olives (black pitted)
1/4 cchopped greeen onions
·serve this hearty dip with tortilla chips
How to Make WARM MEXICAN DIP
- Preheat oven to 350 degrees. 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. Sprinkle with green onions. Transfer to a wire rack to cool slightly. Serve dip warm.