Mexican Dip

• 8 ounces cream cheese
• 1 can no-bean chili (hot is good)
• 8 ounces monterey jack cheese
• 1 (8 ounce) jar picante sauce

1. Layer in pie pan in order listed.
2. If doubled, use 9x13 pan.
3. Heat at 350 for 30 minutes.
4. Serve with corn or tortilla chips.

cream cheese, nobean chili, cheese, picante sauce

Taken from www.food.com/recipe/mexican-dip-53396 (may not work)