Chili-Cheese Dip Friday, December 1, 2006
2 8 oz pkg cream cheese, softened
2 16-oz cans chili (with beans and meat)
1 lb Monterey Jack cheese, shredded
1 bag corn chips
Preheat oven to 300 deg. Spread cream cheese on the bottom of a 13- x 9 inch pan. Pour chili onto cream cheese and spread shredded cheese on top. Bake for about 12 to 15 minutes or until cheese melts. Serve with corn chips. If you like, you can sprinkle the top of this with sliced green onions just before serving.