Mexican Hot Dip - cooking recipe

Ingredients

2 (8 ounce) packages cream cheese, softened
2 (15 ounce) cans chili
1 (6 ounce) can chopped black olives, drained
1 (16 ounce) package shredded Cheddar cheese
1 green onion, chopped

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion.
Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.