James' Queso Dip

I cannot remember what book this comes from. I'll post that information soon.
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Fear not: I will not turn my website into a recipe archive. This queso dip, however, is enormously popular, and the recipe is requested frequently.

What you need:
(This works for a potluck or other large gathering. The leftovers are so good that I have never tried a half recipe.)

Two packages of light cream cheese
16 oz. jar of salsa - I like Trader Joe's chipotle, but any will do
1/2 cup of jarred roasted red peppers
1/4 cup fresh cilantro, chopped
2-3 scallions, chopped
TABASCO® to taste (according to your crowd - here in New England I use very little)

How to Proceed:

Soften the cream cheese in advance if possible. Heat cream cheese over low heat in a non-stick saucepan (I use Visions by Corning), stirring constantly.

Add remaining ingredients, and stir until smooth (that is, until you do not see any more white lumps).

Serve warm or chill for several hours. Works with crackers or tortilla chips.

If you have leftover dip, combine it in a casserole dish with cooked rice, top with shredded sharp cheddar, and bake for a very filling meal.