Nacho Dip
rec.food.cooking/Christine G. Wechter

This is a great snack to whip up for unexpected company. It's quick and easy, but very tasty...kind of addicting.

1 (8 oz.) block cream cheese
1 (15 oz.) can chili
1 cup (or more) shredded cheddar and/or Monterey Jack cheese

Slice the block of cream cheese in half horizontally. Place both halves side by side in a 9-inch casserole dish, a few inches apart. Dump the chili onto the cream cheese, letting it goop over the sides into the dish. Top with as much cheese as you think looks good.

Bake in a 350 oven for 10-15 minutes or until everything has melted. Serve with tortilla chips for dipping.

Optional: top with salsa and sour cream.

The friend who gave me the recipe uses Hormel chili. I use one of Health Valley's vegetarian chilis, which are pretty good too.