Suzanne'S Mexican Dip - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese
1 small can Hormel no bean chili
3 Tbsp. chopped green onions
1 small can Old El Paso mild chopped chilies
8 oz. shredded Monterey Jack cheese
sliced black olives (may be used)

Preparation

Soften and spread cream cheese in pie dish.
Pour can of Hormel chili over cheese.
Sprinkle on green onions.
Add can of chopped chilies.
Add olives, if desired.
Shake packet of cheese over mixture.
Bake 1/2 hour at 350\u00b0.
Serve with Tostitos.