Not your average Mexican dip

Ingredients:

• I box package of Philly Cream Cheese.
• I regular size jag of salsa.
• I bag of shredded cheese, mexician blend or taco blend.

Procedure:

This recipe is very easy to execute.  Take a 9 x 11 glass pan and and drop in the block of cream cheese.  Use a rubber spatula to evenly spread the cream cheese over the bottom of the dish.  This is easy if you let the cream cheese sit out to soften.

Next, dump the jar of salsa on top of the cream cheese and also spread it around evenly over top of the cream cheese.  This recipe is made more interesting if you experiment with different types of salsa.  One of my favorites is Newman’s Black bean salsa.

Follow all this up by liberally and evenly sprinkling the shredded cheese over the salsa.  I know the price of cheese has gone up but this is not the time to be frugal, you should use most of the bag if not the whole thing.

Now this can be covered and stored in the fridge or transported to the party or BBQ.  Right before the dip is about to be devoured slip it under the broiler until the cheese on top starts to bubble and get a bit brown.  When this has occured pull it out and enjoy.  You will be suprised how good this stuff is.