Cheddar Salsa Dip (Hot or Cold)

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: 5 mins
• 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!