Taco Salad Dip - cooking recipe

Ingredients

1 (12 oz.) jar picante salsa (mild)
1 (8 oz.) pkg. cream cheese
1 (8 oz.) pkg. sour cream
1 c. shredded Cheddar cheese
1 c. chopped scallions
1 c. chopped green pepper
1 c. chopped lettuce
1 c. chopped tomatoes
Tio Sancho nacho chips (you'll want two boxes)

Preparation

In small bowl microwave cream cheese for 1 1/2 to 2 1/2 minutes on High to soften.
In medium serving bowl combine salsa, sour cream and cream cheese.
Stir well.
Top with layer of scallions, layer of lettuce, layer of green pepper, layer of tomatoes and layer of cheese.
Refrigerate for 1 hour.
Mix just before serving.