MEXICAN NACHO DIP

1 8 oz. pkg. cream cheese, softened

1/2 c. sour cream

1/2 c. mayonnaise

1/4 c. cocktail sauce

1 cup mild salsa

3/4 c. diced green onions

3/4 c. diced red bell pepper

3/4 c. diced green bell pepper

2 c. shredded cheddar cheese

2 c. shredded lettuce

1 cucumber, thinly sliced

 In a blender or food processor, thoroughly mix cream
   cheese, sour cream and mayonnaise.

Spread the mixture evenly
   in the bottom of a medium serving dish.

In individual layers, top the mixture with cocktail
   sauce, mild salsa, diced green onion, red bell pepper, green
   bell pepper, shredded Cheddar cheese and shredded lettuce.

Arrange cucumber slices around the edge of the serving
   dish. Chill in the refrigerator at least 2 hours before serving.

YIELD: 2 QUARTS