Queso Blanco Salsa
|Red salsa||1⁄2 Cup (8 tbs) (Commercial Mexican-Style)|
|Scallions||2 , chopped|
|Chopped fresh cilantro||1 Tablespoon|
|Canned roasted red peppers||1⁄2 Cup (8 tbs), chopped|
|Low fat cream cheese||8 Ounce (Or Neufchatel)|
Mix all of the ingredients together in a saucepan.
Gently heat, stirring occasionally, until hot.
Serve hot on warm dishes, or chill for 30 minutes to use as a dip for chips or crudites.
Refrigerated and tighdy sealed, Queso Blanco Salsa will keep for about 2 weeks.