Mexicali Dip

16 oz DAISY Sour cream
8oz. Cream cheese(Block)
1 jar salsa (I always use pace chunky salsa mild, less juice in the Salsa the better)
2 cups shredded Cheddar or Monterrey jack or Mexican Blend
1 can whole diced black olives, drained well
1/2 cup Chi Chi Fiesta Resturant Seasoning.(This is the ultimate Mexican Seasoning! It is not an orange taco Seasoning, it has natural colors.)

Allow cream cheese to warm to room temp. Combine cream cheese and sour cream in food processor and blend well. Add remaining ingredients in the order listed, one at a time, mixing well. The end result will be a pink colored dip. the beauty of running it all through the food processor is that, since it is not chunky, you can dip a chip in it. Place in the fridge until chilled. Over night for the best results.