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Layered Mexican Dip

Norma Bartlett
Andrew Bartlett

  • 8 oz pkg cream cheese, softened
  • 1 tub sour cream
  • 1 bottle salsa

  • ½ cup chopped green pepper

  • ½ cup sliced green olives

  • ½ cup chopped green onions
  • ¼ cup jalapeno pepper
  • 1 cup chopped crisp bacon
  • 2 cups shredded cheddar cheese

Cook bacon until crisp. Blend together softened cream cheese and sour cream. Layer on bottom of a 9x13 inch dish. Top with salsa. Mix together green pepper, green olives, green onions and jalapeno pepper. Layer on top of salsa. Top with bacon, then cheddar cheese. Refrigerate, well covered. Serve with nachos. Yummy!