Baked Layered Tex Mex Dip

• 8 ounces softened cream cheese
• 1/2 cup chunky salsa (your heat preference)
• 2 cups shredded four cheese mexican cheese, divided
• 2/3 cup roasted tomatillo salsa
• 2 cups chili with beans
• tortilla chips, for dipping
• chopped green onion, to taste for garnishing

1. Preheat oven to 375. Spray a 2 quart baking dish with cooking spray and set aside. (I don't use cooking spray, but I use my leftover butter wrappers to grease the pan).
2. In a medium size mixing bowl, use a hand mixer and whip together the softened cream cheese and tomato salsa until the cream cheese is smooth.
3. Mix in 3/4 cup of the shredded cheese. Mix together just until blended. Pour the cream cheese mixture into the bottom of the baking dish.
4. Sprinkle with 1/3 remaining shredded cheese.
5. Spread the tomatillo salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese.
6. Spread the chili over the tomatillo lyer, and sprinkle the last 1/3 of the shredded cheese on top.
7. Place in oven and bake for 30 to 35 minutes or until bubbly.
8. Remove from oven and sprinkle with chopped scallions on top for garnish.
9. Serve with tortilla chips.

cream cheese, chunky salsa, four cheese, salsa, chili with beans, tortilla chips, green onion

Taken from www.food.com/recipe/baked-layered-tex-mex-dip-537047 (may not work)