Nachos Supremo & Hot Cheesy Salsa Dip

Ingredients

• 1 bag (11 oz/340 g) tortilla chips
• 1 large bell pepper, diced
• 2 tomatoes, diced
• 3 green onions, sliced
• 1 cup sliced black olives, optional
• 2 cups grated low-fat cheese, your choice
• 1 pkg (8 oz/250 g) cream cheese, cubed
• 1 cup Poco Picante Salsa, prepared
• 2 tbsp Poco Picante Salsa Mix
• 1 cup diced tomatoes
• 1 tsp lime juice, optional
• cilantro, optional

Preparation

1. Preheat oven to 350° F (175° C).
2. Arrange chips on parchment-lined Sheet Pan.
3. Sprinkle with pepper, tomato, onion, and olives. Top with cheese.
4. Bake until cheese is melted, approximately 10 minutes.
5. While nachos bake, in a heat-safe serving bowl, combine cream cheese and Salsa.
6. Heat in microwave until cheese is melted and dip is heated through, approximately 2–3 minutes. Dish up side by side – all hot and cheesy and excellent!