Mexican Dip

• 8 ounces, weight Cream Cheese (bring To Room Temperature To Soften)
• 10- 1/2 ounces, weight No-bean Chili (like Hormel)
• 1/2 cups Yellow Onion, Chopped
• 3 Tablespoons Sliced Jalapeno Peppers (from A Jar Or Fresh)
• 1/4 cups Sliced Black Olives, Optional
• 12 ounces, fluid Pace Picante Sauce
• 1 cup Cheddar Cheese, Shredded
• 9- 1/4 ounces, weight Bag Of Fritos Scoops

1. Preheat oven to 350 degrees.
2. In a shallow baking dish (scalloped pie dishes are great for presentation), spread the cream cheese into an even layer, making sure you seal the sides, so there are no holes.
3. Pour the chili over the cream cheese.
4. Sprinkle the chopped onions, jalapenos and olives evenly over the chili.
5. Pour the salsa on top, spreading evenly with a spoon to cover the other layers.
6. Sprinkle the cheese on top.
7. Place in the oven and bake for 20-25 minutes, or until cheese is melted and bubbling.
8. Put on a hot plate and serve with a bag of Fritos Scoops.
9. But hurry and eat some before everybody else beats you to it!

weight cream cheese, yellow onion, peppers, black olives, sauce, cheddar cheese, fritos scoops

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mexican-dip-3/ (may not work)