This is a great dip for the football Saturdays.

Ingredients

• 1 cup thick and chunky salsa
• 4 ounces light cream cheese
• 4 ounces shredded Monterey Jack cheese
• 2 tablespoons sliced green onion
• 1-8 inch flour tortilla
• 1 teaspoon oil

Directions

• In a microwave-safe bowl, combine salsa and cheeses.  Microwave on high for 2-4 minutes or until cheese is melted, stirring twice during cooking.  Sprinkle with onions. Can serve in crisp tortilla bowl.
• For Crisp Tortilla Bowl:  Heat oven to 400.  Lightly grease outside of a 10 ounce custard cup.  Place inverted cup on a shallow baking pan.  Place tortilla over cup; brush with oil.  Bake at 400 for 5-9 minutes or until crisp and lightly browned.  Remove from custard cup; cool.

Notes

• Serve immediately with tortilla chips.