Easy Cheesy Mexican Dip
1 (16 oz.) can chili
1 (8 oz.) pkg. of pre shredded Cheddar or Monterey Jack/Cheddar blend		 1 (8 oz.) pkg. cream cheese
2 T. jar jalapeno peppers, minced
1 sm. can sliced black olives

Preheat oven to 350° F. Spread cream cheese evenly on the bottom of casserole dish. Layer chili on top of the cream cheese. Sprinkle minced jalapenos and olives over Chili. Distribute grated cheese evenly over the top. Bake in oven until cheese melts, approximately 12-15 min. Serve warm with tortilla chips.

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