Mexican Dip

Name: Mexican Dip
Ingredients: 8 ounces, weight Cream Cheese (bring To Room Temperature To Soften); 10- 1/2 ounces, weight No-bean Chili (like Hormel); 1/2 cups Yellow Onion, Chopped; 3 Tablespoons Sliced Jalapeno Peppers (from A Jar Or Fresh); 1/4 cups Sliced Black Olives, Optional; 12 ounces, fluid Pace Picante Sauce; 1 cup Cheddar Cheese, Shredded; 9- 1/4 ounces, weight Bag Of Fritos Scoops

8 ingredients

9 steps

Ingredients

8 ounces, weight Cream Cheese (bring To Room Temperature To Soften)
10- 1/2 ounces, weight No-bean Chili (like Hormel)
1/2 cups Yellow Onion, Chopped
3 Tablespoons Sliced Jalapeno Peppers (from A Jar Or Fresh)
1/4 cups Sliced Black Olives, Optional
12 ounces, fluid Pace Picante Sauce
1 cup Cheddar Cheese, Shredded
9- 1/4 ounces, weight Bag Of Fritos Scoops

Directions

1

Preheat oven to 350 degrees.
2

In a shallow baking dish (scalloped pie dishes are great for presentation), spread the cream cheese into an even layer, making sure you seal the sides, so there are no holes.
3

Pour the chili over the cream cheese.
4

Sprinkle the chopped onions, jalapenos and olives evenly over the chili.
5

Pour the salsa on top, spreading evenly with a spoon to cover the other layers.
6

Sprinkle the cheese on top.
7

Place in the oven and bake for 20-25 minutes, or until cheese is melted and bubbling.
8

Put on a hot plate and serve with a bag of Fritos Scoops.
9

But hurry and eat some before everybody else beats you to it!