Baked Layered Tex Mex Dip

$Baked Layered Tex Mex Dip$

Course Appetizer

Cuisine American, Mexican Inspired, Southern

Keyword baked-mexican-dip, layered-tex-mex-dip

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 75kcal

Author Melissa Sperka

1 8 oz block softened cream cheese
1/2 cup mild, medium or hot chunky tomato salsa your preference
2 cups shredded Mexican cheese blend, colby-jack or monterey jack cheese divided use
3/4 cup prepared salsa verde or tomatilla salsa
2 cups chili with beans
tortilla chips for dipping
chopped green onions for garnishing

Preheat the oven to 375°F. Spray a 1 1/2- 2 quart baking dish with cooking spray. Set aside. (You can also use an 8x8 inch pan.)
In a medium size mixing bowl using an electric mixer whip together the softened cream cheese and tomato salsa until the cream cheese is smooth. About 2 minutes.
Mix in 3/4 cup of the shredded cheese. Mix together by hand just until blended. Pour the cream cheese mixture into the bottom of the baking dish. Sprinkle with 1/3 of the remaining shredded cheese.
Spread the salsa verde or tomatilla salsa over the cream cheese. Sprinkle with 1/3 of the remaining shredded cheese.
Spread the chili with beans over the salsa verde or tomatilla layer, and sprinkle the last 1/3 of the shredded cheese on top.
Place into the oven and bake for 30-35 minutes or until bubbly.
Remove from the oven and garnish with green onions then serve immediately with tortilla chips.

Leftover chili or a quality canned chili and prepared tomatilla salsa can be purchased to make the preparation of this dip a cinch.