Mexican Dip

Ingredients:
  • 1 - 16 oz. can chili
  • 1 1/2-pkg. Cabot cream cheese
  • 8 oz. Cheddar or Monterey Jack/Cheddar blend, shredded
  • Jalapenño & onions
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Preparation:

Preheat oven to 350° F. Spread cream cheese evenly on the bottom of casserole dish. Layer chili on top of the cream cheese. Distribute grated cheese evenly over the top.

Bake in oven until cheese melts, approximately 12 to 15 minutes. Serve warm with tortilla chips.

Servings:
Source:
Submitted by: Recipe Group Member
Date:


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