Cheddar Salsa Dip (Hot or Cold)

Submitted by Jezski

"Tis the season for dips and spreads. This is cheesy, tasty and easy to make. Originally from the Prodigy cooking site, circa 1/93; and it's still good after all these years. There are a lot of excellent Prodigy recipes in my "Olde" file. Way back then, I read Prodigy on a black screen with gold letters, called it my Steeler computer! Ahhhh, the good old days. Add 20-25 minutes to time if you want to serve this hot."

 

• Ready In: 5mins
• Ingredients: 6
• Serves: 10-12

ingredients

• 1 cup sharp cold pack cheddar cheese, room temp
• 1 (8 ounce) package cream cheese, room temp
• 1 cup mild thick & chunky salsa (or spicy!)
• 1 cup coarsely chopped ripe olives
• 1⁄2 cup minced green onion
• minced fresh parsley (optional)

directions

1. In a bowl, with an electric mixer, at medium speed, beat cheese until creamy. Blend in remaining ingredients.
2. Cover and chill for at least 2 hours before serving. Serve as a dip.
3. Cooking Tip: FOR WARM: Prepare as above, spoon cheese mixture into a 1-quart casserole. Bake at 375 for 20-25 minutes or until browned and bubbly. Let stand 5 minutes.
4. *Number of servings depends on appetites of guests!