Shelly's Recipe

SANTA FE DIP

Category: Dips - Hot

1 pkg tortilla chips
1/2 stick butter, melted
2 cups chili
1 (8 oz) pkg cream cheese, room temperature
2 cups tomatoes, seeded and chopped
1 (4 oz) can sliced jalapenos or green chilies
1 cup red onion, chopped
2 cups shredded sharp cheddar cheese or a combination of Monterey jack and cheddar
1 cup scallions, chopped
Sour cream
Salsa

Crush about half the chips and mix with butter. Spread half the crumb mixture on bottom of a deep-dish pie plate. Spoon chili over crackers, spread around with the bottom of a spoon. Evenly place chunks of cream cheese over top of chili. Sprinkle with a layer over tomatoes, chilies, red onion, cheese and remaining cracker crumbs. Bake at 350 for 20-25 minutes or until bubbly. Top with scallions and drizzle with salsa. Serve with remaining tortilla chips.

Variation: Substitute refried beans for the chili and stir in 1 pkg fully cooked mild Italian sausage, cooked and crumbled.