Mexi-Cheesy Chip Dip

A definite crowd pleaser, and not too spicy for those who usually shy away from chili or salsa dips. Served with tortilla chips. Best served warm, but still retains a good dipping consistency when cold or at room temperature. This dip can be served in a "bread bowl" (a hollowed out round loaf).


8 servings


1 (8 ounce) package cream cheese, room temperature
8 ounces process cheese food, cubed
1 cup salsa
1 (15 ounce) can chili without beans


Mix cream cheese, processed cheese food, salsa, and chili in a large saucepan over a medium-low heat. Stir until the mixture has melted and become well blended.

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