"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 pkg (8 oz) cream cheese, softened 1 can (15 oz) Stagg Cacique chili 1 cup salsa, slightly drained 1 cup shredded pizza-blend cheese
In 10" pie plate, spread cream cheese. Top with chili, salsa and cheese. Bake for 15 minutes at 350º or until ingredients are heated through and cheese is hot and bubbly. Serve with tortilla chips for dipping.
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