CHILI CHEESE DIP
3 packages (8-oz ea.) cream cheese, softened
2 tablespoons chili powder
2 tablespoons garlic powder
1 can refried beans
1 can Rotel
1 carton (8-oz) sour cream
1 can chili (no beans)
2 cups shredded mozarella cheese
Put cream cheese in bowl. Sprinkle half the chili powder and half
the garlic powder over the cream cheese.
Mix sour cream with the rest of the chili powder and garlic powder.
Mix together cream cheese, sour cream and all other ingredients.
Bake at 350 degrees for 30 - 45 minutes until hot and bubbly.
Serve with Big-Scoop Fritos.
Jo's Personal Touch and Catering