Appetizers:

Chili Dip

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Ingredients

1 package (8 ounces) cream cheese, at room temperature
1 can (15 ounce) Hormel chili with beans
Tortilla chips
3 tablespoons salsa (mild or hot)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese

Instructions

Microwave method: Spread cream cheese in the bottom of a microwave-safe nine inch pie plate. Top with the canned chili with beans and drizzle with the salsa. Heat in microwave on high power until hot, about two minutes. Sprinkle evenly with cheddar cheese, then add the Monterey jack cheese. Cook on high just until cheeses melt, about three minutes. Serve as a hot dip with the chips. Can be kept hot in a crock pot on low setting, if desired, instead of serving in pie plate.

Betty Blaser
Rock Island