This simple dish is so satisfying that it’s often a main dish at our house rather than an appetizer. I love it best spooned over corn chips or corn “scoops”, and it’s also tasty over baked potatoes! Satisfies your gooey-cheesy-salty cravings—and you can reheat the leftovers in a microwave.
8-oz block of creamed cheese, softened
1 can chili without beans, any size
2 cups shredded cheddar or Colby-jack cheese
10-12 black olives, sliced and blotted dry
½ cup diced red and/or green bell pepper
1 bag corn chips, tortilla chips, etc.
Preheat the oven to 375º. Lightly spray a 9”x9” or 8”x8” glass pan. Spread the cream cheese on the bottom (use a flat spatula or wet your fingertips and press) to cover the bottom of the pan, spread on the chili, then cover entire top with shredded cheese. Sprinkle the olives and bell pepper pieces over the top and bake for 20 minutes, until getting bubbly. Remove from oven and let stand a few minutes. Serve with the chips.