Mexican Dip - cooking recipe

Ingredients

2 cans Bunker Hill chili (no beans)
24 oz. Old El Paso salsa (mild)
8 oz. cream cheese
1/2 or more Monterey Jack cheese

Preparation

Heat in microwave slowly on 50% power or heat in oven at 350\u00b0 for 30 to 45 minutes.
Use to dip with tortilla chips or potato chips.