Prep Time: 10 minutes 8 ounces cream cheese, room temperature 1/2 cup sour cream 1/4 cup mayonnaise
Strain a 500 ml jar of chunky salsa and set aside. You choose the heat factor, I go for middle of the road, medium.
In a mixer beat cream cheese until smooth, about 3-4 minutes. Add sour cream and mayonnaise and beat until well combined and smooth. There shouldn't be any lumps. Spread into the bottom of a 9” dish with at least a 2” inch sides.
Spread strained salsa over the cream cheese mixture.
1 green pepper, chopped 1 large tomato, chopped (roma are a good choice but any tomato is good) 2 green onions (white & green parts) cut on the diagonal 2 cups grated Tex-Mex cheese
Top with the green pepper & tomato. Add the sliced green onions and top with the grated cheese.
Refrigerate at least 4 hours and serve with your favourite each chips