In spite of hearing many ways of "diluting" an over salty dish, the only way I know of really doing it is making up a second batch of whatever it is without salt. In other words I agree with Selkie. The only thing I can imagine using it for would be to make a high starch dish, and not salting the (pasta, rice, potatoes, etc) at all, and maybe maybe you might come out ok. But at some point you have to give up the ghost and chalk a financial loss up to experience. Wasting other food to rescue this bad buy isn't a savings in the long run. Another possibility is to throw a party, throw it in a crock pot with a no/low salt salsa, serve up no/low salt tortilla chips, and call it chile con queso. Throw or give away any leftovers.