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Fall Favorite Chili Cheese & Salsa Dip

(From Our November 2012 Newsletter - Grandma C.)

Ingredients

• 1 can Hormel Chili with beans


• 3/4 cup fresh pico de gallo or salsa (homemade salsa is good)


• 1 8 oz pkg. cream cheese


• 1 small can sliced black olives


• Mexican Four Cheese shredded cheese


• Scallions

In an 8 inch square or 9 inch round baking pan, spread the package of cream cheese.
Cover with the chili, then the salsa, top with shredded cheese (to your liking, I prefer alot of shredded cheese.)
Bake at 350 degrees until the cheese is melted, about 30 minutes.
Top with some sliced scallions and chopped black olive.
Serve warm with tortilla chips, your favorite style!
This recipe is great for a Sunday afternoon football get-together!