Thursday Recipe - Chili/Bean Dip

This recipe is rather versatile. It can be used as a party food, but there have been many nights when I don't really feel like cooking much so I'll whip this up fast. There is two variations to this recipe, one with just beans, and one with chili, so I'll let you decide which you'd like to try. (I prefer the chili dip myself.) Additionally, you may add optional toppings once you've melted the cheese. We usually set out salsa, hot sauce and sour cream and everyone can add whatever they prefer to their dip.

Bean Dip Ingredients:
2 packages cream cheese, softened
2 cans chili beans
1 package (2 cups) shredded cheddar or taco cheese
Tortilla chips for dipping

Chili Dip Ingredients:
2 packages cream cheese, softened
2 cans or 1 large jar (26 oz) chili
1 package (2 cups) shredded cheddar or taco cheese
Tortilla chips for dipping

Optional toppings:
Salsa
Hot sauce
Sour cream
Green onions
Bacon

Preheat oven to 350°F. Grease the bottom of a 13"x9" pan. Spread softened cream cheese in bottom of pan. Pour chili beans/chili over cream cheese. Top with cheese. Bake until cheese melts, about 10 minutes.