Mexican Dip - cooking recipe

Ingredients

15 oz. can chili without beans
4 oz. can Ortega diced green chiles
2 green onions, chopped
8 oz. pkg. cream cheese
4 to 6 oz. can chopped black olives
1 1/2 to 2 c. shredded sharp cheese
tortilla chips

Preparation

In a 9-inch round 1 1/2 inches deep serving dish, layer the chili on the bottom of the pan.
Then sprinkle with the chiles, green onions and black olives.
Cut the cream cheese into small chunks and scatter over the mixture.
Cover with shredded sharp cheese.
Bake at 350\u00b0 for 30 minutes.
Serve with tortilla chips.