CHILI MEXICAN DIP 
1 (8 oz.) lite cream cheese
1 (1 lb.) can chili (no beans)
1 sm. can chopped green chilies
3 chopped green onions
1 sm. can sliced black olives
1 to 1 1/2 c. grated Cheddar cheese

Line quiche pan or pie pan with cream cheese. Top with chili, then chilies, and black olives. Add green onions and top with grated Cheddar cheese. Bake at 350 degrees for 20 minutes or in microwave until heated through. Serve with round tortilla chips or cubed French bread.

Since microwave ovens vary in power, you may need to adjust your cooking time.

 

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