This recipe for Easy Mexican Dip, by Betsy Curry, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - 8 oz. package cream cheese 1 - 15 oz. can Hormel chili (with or without beans) 1 - 4 oz. can chopped green chili's 1 c. shredded cheddar cheese
Place cream cheese in glass pie plate and soften in microwave about 30 seconds. Spread cream cheese out in an even layer. Spread chili, then green chili's and last the cheese. Microwave for 4 to 6 minutes on high until cheese is melted and bubbly. Serve with tortilla chips.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.