Salsa con Queso

We love a good Salsa con Queso at our house. Nothing like some corn chips and a nice warm cheese sauce. Being allergic to soy and sensitive to gluten has meant no more buying that when we go out and can't find one in a jar that works for us. So, by inspiration from an old friend I came up with a new recipe. Basically it was her idea and I just have measurements. Here is how I did it.

INGREDIENTS:

• 3-4 ounces of plain cream cheese
• 3 Tbps butter
• 4 ounces of shredded cheddar cheese
• 4 or more table spoons of medium salsa

DIRECTIONS

1.  Put butter and cream cheese in a microwave safe bowl with lid (to prevent microwave splatter). 
2. Melt down in the microwave at 30 second intervals stirring it up between each 30 seconds.
3. Shouldn't take more than 1:30 to melt down.
4. Now that it's melted mix in the shredded cheese. You can microwave for another 30 seconds if the cheese doesn't melt completely.
5. Stir in your salsa. 
6. Serve with corn chips. 
7. Store any unused portion in the fridge and reheat for later use.