Mexican Dip - cooking recipe

Ingredients

8 oz. cream cheese
1 can Hormel chili (no beans, 15 oz.)
1 small can sliced black olives
8 oz. grated Cheddar cheese

Preparation

Soften cream cheese and spread on the bottom of 9-inch pie plate.
Spread chili over cream cheese.
Put the olives over the chili and then the grated Cheddar on the top.
Bake at 350\u00b0 for 15 to 20 minutes or until the cheese is well melted.
Serve with taco chips.