HOT MEXICAN DIP 
1 (8 oz.) cream cheese, softened
1 (15 oz.) can chili without beans
1/2 lg. jar Mexican salsa
1 (10 oz.) shredded Cheddar cheese
1 can black olives, sliced
2 or 3 chopped green onions

Layer in baking dish. Bake 350 degrees 20-30 minutes until it bubbles.

Bottom: Cream cheese

Chili without beans

Salsa

Cheese

Olives

Top with onions. Serve with nacho chips.

 

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