1 8-oz pkg. lite cream cheese or Neufchatel
1/2 C. reduced fat sour cream
1/2 C. lite mayonnaise or Miracle Whip
1/2 C. finely sliced green onions
1/2 C. diced pepperoncini
1/4 C. chili sauce
1 C. bottled salsa, mild, medium or hot to taste
3/4 C. finely diced red bell pepper
1 C. sharp cheddar cheese, shredded
1 C. fat free shredded cheddar
2 C. finely shredded lettuce
1 cucumber, halved and thinly sliced
1 small jar of artichoke hearts in oil, drained
few black olives, sliced (optional)
Leave cream cheese out until softened. Whisk or blend in the sour cream and mayonnaise until well mixed. Gently fold in the green onions and pepperoncini. Spread in an attractive serving dish.
Combine the salsa and chili sauce, and spread over the cream cheese mixture. Combine bell pepper, shredded lettuce and cheddar cheeses and spread over salsa mixture, pressing slightly into the salsa.
Slice artichoke hearts in half. Decorate dip around the edges with cucumber slices, artichoke and sliced black olives. Place in refrigerator to mature for a couple of hours.
Serve with tortilla chips, nachos, or small crackers, and an assortment of veggie sticks and pieces.