1 (8 oz.) cream cheese, softened
1 (8 oz.) bottle salsa (hot or mild)
1 can pitted black olives, sliced
3-4 tomatoes, chopped
Chopped lettuce
1 1/2 c. shredded cheddar

Spread cream cheese on bottom of 12 inch baking dish. Then 3/4 jar salsa. Cover with shredded cheddar and then black olives. Refrigerate 2 hours before serving. Remove from refrigerator and let stand 30 minutes. Serve with large nacho chips.