2 (8 oz.) pkgs. cream cheese, room temp.
1 (8 oz.) bottle mild taco sauce
2 green peppers, diced
2 tomatoes, diced
3 scallions, diced
1 can black olives, sliced
1 (8 oz.) pkg. Monterey Jack cheese, shredded
1 lg. bag unsalted nacho chips

Spread cream cheese evenly over a small pizza pan or tray. Add taco sauce on top and spread evenly. Sprinkle remaining ingredients, in order, as they appear on recipe (except for chips). Cover and refrigerate. Remove from refrigerator 2 hours before serving. Serve with nacho chips.