Mexican dip

8 oz. cream cheese (softened)
16 oz. sour cream
1 can chopped olives ( 2 or 3 cans are better)
8 oz salsa
grated cheese
chili powder

cream by hand and serve with chips

This receipe was given to me by Lena, a lady I worked with at I.R.S. I called it Lena's dip until it became a favorite of Erins, and now it is known as Erins dip