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Baked Chili Dip Recipe

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This recipe for Baked Chili Dip, by , is from The Roosevelt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Roosevelt

Category:
Category:

Ingredients:  
Ingredients:  
2 (8 oz.) cream cheese
1 (15 oz.) can chili-no beans
1 can Rotel tomatoes with green chilies and onions
8 oz. Mozzarella cheese
8 oz. cheddar cheese
Tortilla chips

Directions:
Directions:
Spread cream cheese in a 9X13 baking pan. Top with chili, tomatoes, and cheeses.

Bake at 300 for 20 minutes.

Serve with chips.

 

 

 

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