This is a family favorite recipe I received from a good friend in Pocahontas, Iowa. Julie Harrison, husband Jeff, and their two boys lived across the street from us in Pocahontas. Our kids played together and we had many family meals together often fixing this as a ‘warm up dish’. This recipe is a great chip dip that I usually fix when we’re having tacos or enchiladas. IF there is any left – it reheats easily.
1 pkg cream cheese – softened
1 can sm. Hormel beanless chili
olives, salsa, onions – optional
mixed cheese to top
Bake 350° for 20 minutes in an 8” pie pan.