1 (3 oz.) pkg. cream cheese, softened
3 (6 oz.) cans small shrimp, rinsed and drained
1 (2 1/4 oz.) can sliced ripe olives, drained
1 c. shredded Monterey Jack cheese
6 tbsp. salsa, divided
1/2 c. cocktail sauce
1 c. shredded Cheddar cheese
sliced green onions
tortilla chips

Combine cream cheese and 3 tablespoons salsa. Spread in ungreased 9-inch pie plate. Combine cocktail sauce and remaining salsa. Spread over cream cheese. Place shrimp evenly on top. Sprinkle with olives. Combine shredded cheeses. Sprinkle over olives. Top with onions. Chill. Serve with tortilla chips.

Makes 12 to 16 servings.