From the Kitchen of Terry Rakszawski
8 oz. cream cheese, softened
8 oz. sour cream
1 bottle taco sauce
1 medium green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
Beat cream cheese, sour cream and � bottle of taco sauce with mixer until creamy. Pour in dish to be served in (a pie plate works well) and refrigerate overnight.
Mix remaining ingredients and refrigerate for 1 hour. Spoon over mixture and refrigerate.
Serve with tortilla chips.