Chili Cheese Dip
- 1 (8 oz) package cream cheese, softened
- 1/2 cup chunky salsa
- 1 cup shredded Cheddar cheese, divided
- 1 (16 oz) can Bush’s Mild or Medium Chili Beans, undrained
- 1/3 cup sliced green onion
Combine cream cheese with salsa and spread in bottom of a 9-inch microwaveable pie plate. Sprinkle with ½ cup cheese. Spoon chili beans evenly over shredded cheese. Top with remaining cheese and green onions. Cover and vent with plastic wrap and microwave for 2 minutes on medium high power, rotate dish and repeat. Remove wrap and microwave on high for 1 minute more or until mixture is thoroughly heated and cheese is melted. Let cool slightly before serving.