1 can any kind of chili with beans
1 can nacho cheese soup

Heat these together in a crock pot and add Cheddar cheese before serving. Use any kind of crackers or chips for dipping.

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SPICY PARTY SPREAD

2 (8 oz.) pkg. cream cheese
2 c. shredded Cheddar cheese
2 c. sour cream
1 pkg. taco seasoning mix
3 eggs
1 (4 oz.) mild chopped green chilies, drained
2/3 c. mild or hot salsa corn or tortilla chips
Optional:
Chopped avocado
Fresh or dried red pepper
Fresh parsley or cilantro

1. In mixer bowl, beat cream cheese and Cheddar cheese until fluffy. Beat in 1 cup sour cream and taco seasoning.

2. Beat in eggs, one at a time, fold in chilies.

3. Turn into a 9 inch springform pan. You can use 2 medium sized casseroles if you line bottom with wax paper. Place on cookie sheet and bake at 350 degrees for 35-40 minutes or until center is almost set. Cool in pan on wire rack for 10 minutes.

4. Combine remaining sour cream and salsa. Spoon over top. Return to oven and bake 5 minutes. Cool again on wire rack. Refrigerate 3-24 hours in the pan. Flavor enhances the longer it chills.

5. To serve, run a knife along edges. Remove and turn onto plate. If it sticks, put in microwave a few seconds. Garnish with the rest of the ingredients.