This is not your ordinary three-layered dip--With many layers and loads of delicious add-ins, this Layered Chili Dip is always a crowd-pleaser at every party.

1 package (8 ounces) cream cheese
1 can (15 ounces) chili without beans
1 can (4 1/2 ounces) chopped mild green chiles
3/4 cup canned diced tomatoe, no-salt aded, drained
1 1/2 cups shredded Pepper Jack or Monterey Jack cheese
1 can (2 1/2 ounces) sliced ripe olives, drained
1/2 cup thinly sliced scallions or chopped sweet white onion

Place the cream cheese in a 9-inch glass pie plate or 9-inch square baking dish. Spoon chili over and around the cream cheese. Sprinkle with the green chiles, tomatoes, and shredded cheese. Sprinkle the olives and scallions over the top.

Cover loosely with waxed paper and microwave on high for 5 minutes, or until the chili is bubbly and the cream cheese is warmed through. Remove from the oven and let stand, covered, to equalize the temperature, about 4 to 5 minutes.

275 calories; 22 g fat; 71 mg cholesterol; 581 mg sodium; 8 g carbohydrate; 2 g fiber; 13 g protein.