Chili Cheese Dip
6 to 8 servings
1 (8-ounce) package cream cheese, softened
1/2 cup chunky salsa
1 cup shredded Cheddar cheese, divided
1 (16-ounce) can chili beans, undrained
3 scallions, thinly sliced
1 (2.25-ounce) can pitted sliced black olives, drained (optional)
Tortilla chips
Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray.
In a medium bowl, combine cream cheese and salsa, and spread the mixture in the bottom of the pie plate. Sprinkle with 1/2 cup Cheddar cheese. Spread chili beans over cheese then top evenly with remaining Cheddar cheese, the scallions, and black olives, if desired.
Bake 15 to 20 minutes, or until mixture is thoroughly heated and cheese is melted. Serve with tortilla chips.
