Taco Salsa Dip

1. Blend the cream cheese, mayo and salsa together.

2. Spread in a serving platter.

3. Top with chopped veggies.

4. Put in refrigerator for about three hours.

5. Remove from fridge about 1/2 hour before serving so it softens for easy dipping.

6. I have made it the day before and it turns out just fine.

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Nutrient	Quantity
Total fats	46.4 g
Protein	0.4292 g
Energy	418.76 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3677 g
Water	66.7928 g
Lutein + zeaxanthin	31.32 g
Fatty acids, total saturated 22:0	0.08 g
Carotene, beta	34.8 g
Niacin	0.0116 mg
Vitamin A, RAE	9.28 g
Fatty acids, total polyunsaturated 15:0	0.0058 g
Fatty acids, total saturated 20:1	0.145 g
Sodium, Na	928 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5382 g
Total lipid (fat)	46.4 g
Manganese, Mn	0.0081 mg
Fatty acids, total saturated 16:0	5.0773 g
Choline, total	10.44 mg
Fatty acids, total saturated 18:0	0.9199 g
Vitamin B-6	0.0023 mg
Selenium, Se	2.668 g
Ash	2.378 g
Fatty acids, total saturated 18:1 undifferentiated	33.5855 g
Pantothenic acid	0.0673 mg
Copper, Cu	0.022 mg
Thiamin	0.0093 mg
Retinol	5.8 g
Phosphorus, P	17.4 mg
Cholesterol	38.28 mg
Fatty acids, total saturated 18:2 undifferentiated	4.2792 g
Fatty acids, total saturated 14:0	0.0186 g
Zinc, Zn	0.0812 mg
Fatty acids, total polyunsaturated	4.647 g
Vitamin A, IU	81.2 IU
Fatty acids, total saturated 20:0	0.0754 g
Vitamin B-12	0.1392 g
Vitamin K (phylloquinone)	62.292 g
Fatty acids, total saturated	6.2292 g
Fatty acids, total monounsaturated	34.2687 g
Fatty acids, total polyunsaturated 17:0	0.0232 g
Fatty acids, total polyunsaturated 24:0	0.0278 g
Cryptoxanthin, beta	3.48 g
Vitamin E (alpha-tocopherol)	2.5404 mg
Magnesium, Mg	2.32 mg
Potassium, K	35.96 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cheddar cheese	0	0	0	0
Mayonnaise	0.5 cup	418.76	0	46.4
Green Onion	0	0	0	0
red pepper	0	0	0	0
green pepper	0	0	0	0
philadelphia cream cheese	1 package	0	0	0
salsa	0	0	0	0