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
- 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).
- 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.
- 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.
- Sprinkle with 1/3 remaining shredded cheese.
- Spread the tomatillo salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese.
- Spread the chili over the tomatillo lyer, and sprinkle the last 1/3 of the shredded cheese on top.
- Place in oven and bake for 30 to 35 minutes or until bubbly.
- Remove from oven and sprinkle with chopped scallions on top for garnish.
- 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)