Chili Cream Cheese Dip!

• 2 blocks (8 Oz. Block) Regular Cream Cheese
• 2 cans (10.5 Oz. Can) Chili Without Beans (I Use Hormel)
• 2 bags (8 Oz. Bag) Shredded Sharp Cheddar Cheese

1. Spread soften cream cheese carefully on the bottom of two 8-inch pie plates.
2. (I often use disposable pie plates.)
3. Spoon a generous amount of chili over the cream cheese layer.
4. Sprinkle a generous helping of sharp cheddar cheese over the chili.
5. (No chili should be visible after the cheese is placed on top.)
6. Bake in a 350-degree oven for 25 minutes or until hot and bubbly.
7. Serve with Tostitos, Fritos, or toast points.
8. Be ready to have lots of compliments thrown your way!

blocks, cheddar cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chili-cream-cheese-dip/ (may not work)