Easy Hot Mexican Dip

From the kitchen of: Sandy - Nantucket, MA

SERVES: 6
10 MINUTES PREP TIME

INGREDIENTS
SOFTENED CREAM CHEESE
GREEN MT. GRINGO SALSA
GRATED MONTEREY JACK AND CHEDDAR CHEESES, MIXED
GREEN MT. GRINGO TORTILLA STRIPS

STEP 1
THIS IS SO QUICK AND EASY, EVEN MY KIDS CAN MAKE IT. AND IT GETS EATEN ALMOST AS QUICKLY!!!

STEP 2
SPREAD A LAYER OF SOFTENED CREAM CHEESE (YOU CAN GET AWAY WITH THE LIGHTER VERSION--LESS FAT!-- AND NO ONE WILL NOTICE) IN THE BOTTOM OF A GLASS PIE DISH OR ANY SIZE BAKING DISH. USUALLY,
ONE 8 OZ. PKG. IS GOOD FOR A PIE PLATE SIZE.

STEP 3
EMPTY A JAR OF SALSA ON TOP OF THE CREAM CHEESE. SPRINKLY A HEALTHY
LAYER OF SHREDDED CHEESE ON TOP OF THE SALSA, AND BAKE AT 350 FOR 20 MIN.
OR UNTIL BUBBLY AND STARTING TO BROWN.

STEP 4
SERVE WARM WITH CHIPS FOR DIPPING AND STAND OUT OF THE WAY OR
YOU`LL GET MELTING CHEESE DRIPPED ON YOU AS EVERYONE DEVOURS IT!

STEP 5
SOME PEOPLE ADD REFRIED BEANS AND/OR CHOPPED OLIVES OR SCALLIONS TO THE LAYERS. WE KEEP OURS SIMPLE.