In a large mixing bowl, combine the light cream cheese, chunky salsa, light sour cream, shredded cheese, and chopped green onions. Blend on medium speed until smooth and creamy.

Evenly spread the creamy mixture across a 9x13-inch baking dish, ensuring a smooth, flat layer.

Crush blue corn tortilla chips and place them in the top-left corner of the dip for the star section.

Use a star-shaped cookie cutter to cut out shapes from the white cheddar cheese and place them on top of the crushed chips.

In a separate bowl, combine quartered grape tomatoes and chopped red bell pepper. Stir gently to mix.

Layer alternating rows of the tomato and bell pepper mixture with shredded Monterey Jack cheese across the remaining space of the dip.

Cover the dish and refrigerate for at least 1 hour before serving.

When ready to serve, place the dip on the table with extra tortilla chips.