Chili Dip

Ingredients

• 1 8 oz. package of cream cheese, room temperature
• 2 cans (15 oz. each) chunky chili with beans
• 1/2 c. salsa
• 1/4 c. shredded Monterey Jack cheese
• 1/4 c. shredded Colby cheese

Directions

• Heat oven to 350 degrees
• Grease a shallow 1 1/2 quart casserole dish
• Spread cream cheese in the bottom of the dish
• Mix chili and salsa until blended and pour over cream cheese
• Top with remaining cheeses
• Bake for 25 to 35 minutes, until bubbling and cheese is melted
• Serve hot or at room temperature with tortilla chips

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