Chili Cheese Dip

Yield: 12 Servings


2 – 8 ounce packages cream cheese, softened

2 cups shredded cheddar cheese, divided

1 – 27 ounce can of chili beans, I prefer Bush’s

3 tablespoons chopped green onions

3 tablespoons pitted black olives (optional)


Preheat oven to 350 degrees F

Spread cream cheese into the bottom of a 9-inch pie plate.  Sprinkle with ½ of the cheddar cheese.  Spread chili beans over the top of the shredded cheese.  Top with remaining shredded cheese, chopped green onions and olives.  Bake for 15-20 minutes until mixture is heated and cheese is melted.  Serve warm with your favorite tortilla chips.