Maureen'S Mexican Dip - cooking recipe

Ingredients

2 pkg. cream cheese, whipped
1 (16 oz.) can chili (no beans)
1/2 (8 oz.) can hot enchilada sauce
4 to 6 chile peppers, chopped and seeds removed
10 oz. cheese (Cheddar), grated
1 can chopped black or ripe olives

Preparation

Layer cream cheese, chili mixture, cheese and olives.
Mix all ingredients well.
Place in 10-inch pie pan.