Mexican Dip #2 - cooking recipe

Ingredients

8 oz. softened cream cheese
1 (15 oz.) can Hormel chili with beans
1 (4 oz.) can chopped Mexican green chilies
2 c. grated Monterey Jack cheese
1 (4 oz.) can chopped ripe olives
2 green spring onions, chopped

Preparation

Spread cream cheese in the bottom of a glass pie plate.
Layer in order:
chili with beans, Mexican green chilies, Monterey Jack cheese, ripe olives and spring onions.
Heat in microwave oven until the cheese melts.
Serve with tortilla chips.