Cheryl'S Mexican Dip - cooking recipe

Ingredients

2 (8 oz.) pkg. cream cheese
1 (16 oz.) jar medium chunky salsa
1 bell pepper, chopped
1 c. shredded Cheddar cheese

Preparation

Mix cream cheese and salsa until well blended.
Refrigerate overnight.
Place in dish and sprinkle bell pepper and cheese. Eat with tostados chips.