Janet's Chili Dip

• refried beans2 ounce
• chili with beans (I used beans) or (16 ounce) cans chili without beans (I used beans)2 ounce
• cream cheese, softened↗2 ounce
• scallion, chopped↗1 bunch

  chopped

• diced green chilies (Original recipe says to your taste. The entire can worked just right for me)1 ounce
• salsa (I used medium heat and chunky, original recipe says hot or mild)1 ounce
• shredded monterey jack cheese1 ounce
• shredded mild cheddar cheese↗1 ounce

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Mix the cream cheese and refried beans together well and spread with a spatula into a 9X13 baking pan.

3. 3

   Spread the 2 cans of chili over the bean mixture.

4. 4

   Pour the jar of salsa over the chili.

5. 5

   Sprinkle the diced green chilies over the salsa.

6. 6

   Sprinkle the onions over the green chilies.

7. 7

   Sprinkle both cheeses over the onions.

8. 8

   Bake in oven for 30 minutes or until cheese is bubbly.

9. 9

   NOTE: Janet uses the microwave for 15 minutes or until the cheese is just melted.

10. 10

    I used the oven.