Posted by: JaniceP-MA on Tue, Nov 9, 99 at 8:00

I'm always asked to make this when I have guests - people really love it. It can be made ahead and refrigerated until you're ready to heat it.
Mexican Chili Dip
2 (8 ounce) packages cream cheese, softened
2 cans chili (either with or without beans)
1 large can black olives, chopped
12 ounce package shredded cheese (cheddar, mozzarella, monterey jack or mixture)
Tortilla chips

Spread cream cheese evenly over bottom of a 13 x 9 heatproof serving dish. Spread chili over cream cheese. Sprinkle chopped olives over the chili and, lastly, add the shredded cheese. Heat in a 350 degree oven until cheese has melted and dip is bubbly - about 20 minutes. Serve with tortilla chips. This recipe can be halved - use an 8 x 8 serving dish.