Chili cheese dip with refried beans, cream cheese, Monterey Jack cheese, Cheddar cheese, green chile, green onions, and salsa. (Large Recipe….can be cut in half for smaller crowds)

INGREDIENTS:
2 cans refried beans
2 cans chili with or without beans (about 16 ounces each)
2 packages (8 oz. each) cream cheese, softened
1 bunch of green onions chopped (about 6 to 8 green onions)
green chiles (hot or mild, to your taste)
1 large jar of Salsa (hot or mild to taste – I use the chunky kind)
8 ounces shredded Monterey Jack Cheese
8 ounces shredded Mild Cheddar

PREPARATION:
Preheat oven to 350° F. Mix the cream cheese and refried beans together; spread with a spatula in a 9 x 13 lightly greased baking dish. Spread the 2 cans of chili over the bean mixture evenly. Pour the Salsa evenly over the chili.

Sprinkle the green onions over the chile evenly. Then sprinkle both cheeses over the green onions. Bake in oven for 30 minutes or until cheese is bubbly.
You may use the microwave to melt the cheese for about 15 minutes or until cheese is just melted.