1 4-oz package cream cheese, softened 12 tbsp mild salsa, divided 1/2 cup cocktail sauce 3 cans (4-1/4 oz each) small shrimp, rinsed and drained 2 cups (8 oz) Kraft Mexican finely shredded cheddar and Monterrey Jack cheese 5 medium scallions, sliced tortilla chips
Combine softened cream cheese and 4-1/2 tbsp salsa; spread into an ungreased 9-inch pie plate. Combine cocktail sauce and remaining salsa; spread over cream cheese. Place shrimp evenly over top. Sprinkle with olives. Sprinkle shredded cheeses over olives. Top with scallions. Chill. Serve with tortilla chips.