8 oz. cream cheese
1 c. ketchup
2 to 4 tbsp. horseradish
1 c. tomatoes, 1 c. green peppers (or 1 jar mild or hot salsa, drain juice)
1 c. black olives, optional
8 oz. taco cheese

Mix together cream cheese, horseradish, and ketchup and layer on bottom of 8 or 9 inch pie plate. Next layer tomatoes and green peppers (or salsa). Top with taco cheese. Refrigerate for 24 hours. Serve with taco chips.