South-Of-The-Border Spread - cooking recipe

Ingredients

2 cans Mexican bean dip
1 (8 oz.) cream cheese, softened
1 1/2 c. salsa
1 1/2 c. shredded Cheddar cheese
3 Tbsp. chopped green onions

Preparation

Blend bean dip, cream cheese and salsa.
Spread mixture in a 9 x 13-inch pan.
Top with remaining salsa, then sprinkle with Cheddar cheese and green onions.
Refrigerate for at least 2 hours before serving.
Serve with tortilla chips.