Salsa Cheddar Dip

• 1/2 lb. (8 oz.) VELVEETA, cut up
• 3/4 cup TACO BELL Thick & Chunky Salsa
• thin wheat snack crackers

1. Heat prepared cheese product and salsa in small saucepan on medium-low heat until prepared cheese product is melted, stirring occasionally.
2. Pour into serving dish; garnish with sliced pitted ripe olives and chopped green onions, if desired.
3. Serve warm as a dip with crackers.

velveeta, taco, thin wheat snack crackers

Taken from www.kraftrecipes.com/recipes/salsa-cheddar-dip-56323.aspx (may not work)