Hot Chili Dip

Cream cheese and onion are layered in an oven-proof dish, then topped with canned chili (without beans) and shredded cheese, and baked to heat through.

Ingredients:

• 1 8 oz. cream cheese, softened
• 1/2 onion, chopped
• 1 can Hormel chili without beans
• 2 cups shredded cheese (I like the Mexican 4-cheese kind)
• FRITOS SCOOPS

Directions:

Mix cream cheese with onion. Spread in oven-proof dish. Spread chili on top, covering cream cheese layer. Sprinkle with 2 cups shredded cheese. Bake at 325 or 350 degrees about 15-20 minutes, until bubbly and cheese is melted. Serve with Frito scoops (they're the best to get the dip on), or tortilla chips.

Number of Servings: about 12

Notes from the Cook: Very hot, so let cool a few minutes! Great party hors d'oeuvres!