Tangy, spicy and oh-so good, this hot dip is perfect for your Mexican buffet, cookout or just as a snack. Serve with tortilla chips.

1-8 oz. package cream cheese, softened
1 can chili without beans
1 4 oz. can mild diced green chili peppers, drained
1 cup shredded cheddar cheese
1/2 cup diced onion

1. Preheat oven to 400°.
2. Spread the cream cheese on the bottom of a 9-inch pie pan or plate.
3. Spread chili over the cream cheese. Sprinkle onion on top of the chili.
4. Spread chili peppers on top of onion. Sprinkle with cheddar cheese.
5. Bake on middle rack of oven for 15 minutes or until cheese bubbles.
6. Remove from oven and let cool for 5 minutes.
7. Serve immediately.

Makes 4 servings