Shelly's Recipe

CHILI AND CHEESE DIP

Category: Dips - Hot

2 cans refried beans
2 (16 oz) cans chili or 4 cups homemade
2 (8 oz) pkg cream cheese, softened
8 green onions, chopped
Green chilies to taste (fresh or canned)
1 large jar of salsa--your favorite kind
8 oz shredded Monterey Jack Cheese
8 oz shredded Cheddar

Preheat oven to 350. Mix the cream cheese and refried beans together and spread into a 9 x 13 lightly sprayed baking dish. Spread the chili over the bean mixture evenly. Pour the salsa evenly over the chili. Sprinkle the green onions and chiles over and top with the cheeses. Bake for 30 minutes or until cheese is bubbly.

Notes: I make more chili than I need for a meal and use the extra for the dip. You can even freeze it and thaw the day you make the dip. I also use black refried beans for a nice change from the regular type. Serve with tortilla chips.