1 (8 oz.) cream cheese, softened
1/2 c. sour cream
1 lg. can chili, no beans
1 sm. can chopped green chilies
2 c. Monterey Jack cheese, grated
1 sm. can sliced black olives
1/2 c. green olives, chopped
1/2 c. onion, chopped
1 lg. tomato, diced

Mix together cream cheese and sour cream, layer ingredients in 12x8 1/2 inch pyrex dish. Bake for 30 minutes at 325 degrees. Let cool five or ten minutes before serving with corn chips. Can be made ahead of time, but do not add tomatoes until ready to serve.