1 pkg. (8 oz.) cream cheese, at room temperature
2 cans (15 oz. each) chunky chili with beans
1/2 cup salsa
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded Colby cheese

Heat oven to 350°F. Grease a 10 inch deep dish pie pan or shallow 1 1/2 qt. baking dish. Spread cream cheese in bottom of baking dish. Mix chili and salsa until blended, then pour over cream cheese. Sprinkle with Jack and Colby cheeses. (Wrap and refrigerate at this point if making ahead.)

Bake 25 to 35 minutes, until bubbling and cheese melts. Serve hot or at room temperature.

Serves 12.