Chili Bean Cheese Dip 

A friend of mine shared this recipe with me - which actually comes from the side of a can of beans but, with a few adjustments - I took this to the next level of yumminess!!  Great for football parties!  This is very easy to make - if making in a crock-pot make sure to stir often when set on 'high'.  This dip is best served warm/hot with tortilla chips.  ~Enjoy! Diane 

Chili Bean Cheese Dip
Ingredients:
1 can (16 oz) chili beans, undrained
1 pkg (8 oz) cream cheese, softened
3/4 cup chunky salsa
1 cup shredded cheddar cheese, divided
3 Tbs sliced green onions
1 small can, sliced black olives 
1 small can, diced green chiles 
Tortilla chips

​*sprinkle chopped lettuce, cheese and diced tomatoes on top  of dip (or serve in a bowl alongside) before serving, optional

Directions:
CrockPot:
Combine cream cheese, salsa and green chiles; and spread in bottom of crockpot.
Sprinkle with 1/2 cup cheese. Spread chili beans over shredded cheese. Top with remaining shredded cheese, sliced green onions and olives.
Cover and Cook on Low for 2 hours until mixture is thoroughly heated and cheese is melted. Turn heat up to High 1 hour before serving, stirring to combine and to keep from scorching. *Serve warm, with tortilla chips.
Oven:
Preheat to 350 degrees.
Combine cream cheese, salsa and green chiles; and spread in bottom of 9-inch pie plate.
Sprinkle with 1/2 cup cheese. Spread chili beans over shredded cheese. Top with remaining shredded cheese, sliced green onions and olives.
Bake for 15 minutes until mixture is thoroughly heated and cheese is melted. *Serve warm, with tortilla chips.

Recipe and Photos by: Diane Baker for Canning and Cooking at Home