Mexican Hot Dip - cooking recipe

Ingredients

8 oz. cream cheese
1 can Hormel chili (no beans)
1 green chili to taste
2 1/2 c. Colby cheese, shredded

Preparation

In casserole dish, put 8 ounces cream cheese on bottom, then the chili and green chilies.
Sprinkle with the shredded cheese. Bake at 325\u00b0 until bubbly.
Serve with corn chips.