2 (4 ounce) cans diced green bell pepper
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can cream cheese, softened
2 tablespoons margarine, divided
2 tablespoons white sugar
1 (16 ounce) can ripe tomatoes with green chile peppers, drained and chopped
1 (4 ounce) can sliced ripe olives, drained
1 (16 ounce) container salsa
In a medium bowl, mix the peppers, cream cheese, margarine, sugar and tomatoes with green chile peppers. Mix until thoroughly combined. Shape into an 8 inch square. Place in the freezer. Chill salsa in refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
Spread the cream cheese mixture evenly over the bottom of each 9 inch square baking dish. Place the sliced tomato over the cream cheese mixture.
Bake in preheated oven for 1 hour.
Meanwhile, heat the remaining 2 tablespoons margarine in a medium skillet over medium heat.
Remove layers of egg whites from egg whites, and transfer to a separate container. Reserve 2 tablespoons for garnish.
Place salsa in the freezer for at least 2 hours, stirring occasionally. Garnish with remaining margarine, tomatoes and olives.