Salsa dip from Sherri

2 - 8 ounce cream cheese
1 - 16 ounce pace mild Chunky salsa
2- small cans of chopped black olives
Mix together in bowl,  Use mixer till blended

Spread in pan, top with Chopped black olives, chopped tomatoes.
Refrigerate 5 to 6 hours prior to digging in.
Serve with chips

Creamy Cilantro Dressing from Nicole Sweeney

1 - 16oz jar of green salsa with tomatillo as 1st ingredient (I use mild Herdez salsa verde)
1 pkg dry buttermilk ranch dressing mix
1/2 C sour cream
1/2 C buttermilk
1/2 C mayo
2 cloves garlic, pressed
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1 C fresh cilantro
2 Tbsp. fresh lime juice
1/2 C sugar

Blend all together in blender until smooth. I use low fat ingredients. Makes 4 Cups- enough for about 32 servings when used as a dressing.
Enjoy!