Saturday, September 3, 2011

CREAMY CHILI DIP

1 pkg (8-oz) cream cheese, softened
1 can (approx. 1 lb size)no beans chili
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded colby longhorn cheese
sliced black olives for garnish, if desired

Preheat oven to 350 degrees.

In a shallow baking dish, lightly sprayed with nonstick cooking spray, spread the cream cheese over the bottom. Layer the canned chili over the cream cheese. Mix the two cheeses together and sprinkle over the chili. Bake at 350 degrees for a few minutes until the cheese is melted and chili is heated through. Sprinkle sliced black olives over the top, if desired. Seve with tortilla chips or whole grain crackers.

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