Mexican Dip - cooking recipe

Ingredients

8 oz. cream cheese
12 oz. jar mild picante sauce
1 can chili (with beans), drained
1 small can green chilies, drained
4 oz. Monterey jack cheese (with jalapeno peppers), grated

Preparation

Spread cheese on bottom of an 8 x 8 or 9 x 9-inch pan.
Mix salsa and beans together. Spread over cream cheese.
Chop the green chilies and spread over top.
Bake at 325\u00b0 to 350\u00b0 for 20 to 30 minutes (until hot and bubbly).
Serve with nacho chips.