Chili Cheese Dip

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Canned chili with tomatoes and cilantro between layers of cream cheese and shredded cheese --- a great warm dip for family game night

  • PAM® Original No-Stick Cooking Spray
  • 1 can (15 oz each) Wolf® Brand Chili With Beans
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
  • 3/4 cup sliced green onions
  • 1 tablespoon chopped fresh cilantro
  • 1 pkg (8 oz each) cream cheese, softened
  • 1 cup original corn chips, finely crushed
  • 2 cups shredded Mexican blend cheese (2 cups = 8 oz)
  1. Preheat oven to 400°F. Spray 8x8-inch glass baking dish with cooking spray.
  2. Combine chili, drained tomatoes, green onions and cilantro in medium bowl; set aside. Spread cream cheese in bottom of baking dish. Top evenly with chili mixture. Sprinkle top with corn chips and shredded cheese.
  3. Bake 10 minutes or until shredded cheese melts.
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Nutrition Information
Calories: 99 View complete nutrition information
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