Janet's Chili Dip

READY IN: 45mins
YIELD: 1 9X13 pan


  • 2
    (16 ounce) cans refried beans
  • 2
    (16 ounce) cans chili with beans (I used beans) or (16 ounce) cans chili without beans (I used beans)
  • 2
    (8 ounce) packages cream cheese, softened
  • 1
    bunch scallion, chopped
  • 1
    (4 ounce) can diced green chilies (Original recipe says to your taste. The entire can worked just right for me)
  • 1
    (24 ounce) jar salsa (I used medium heat and chunky, original recipe says hot or mild)
  • 1
    (8 ounce) package shredded monterey jack cheese
  • 1
    (8 ounce) package shredded mild cheddar cheese


  • Preheat oven to 350°F.
  • Mix the cream cheese and refried beans together well and spread with a spatula into a 9X13 baking pan.
  • Spread the 2 cans of chili over the bean mixture.
  • Pour the jar of salsa over the chili.
  • Sprinkle the diced green chilies over the salsa.
  • Sprinkle the onions over the green chilies.
  • Sprinkle both cheeses over the onions.
  • Bake in oven for 30 minutes or until cheese is bubbly.
  • NOTE: Janet uses the microwave for 15 minutes or until the cheese is just melted.
  • I used the oven.