I've made this dip on several occasions, and every time it's unveiled everyone tends to turn voracious. I've never had this dip sit around for long without being completely consumed. Add the simplicity of the ingredients, and the quickness with which it's made, and you've got a great appetizer.
2 (8-ounce) sticks cream cheese, room temperature
1 can chili
1 1/2 c. Monterey Jack cheese, shredded
1 bunch green onions, rinsed
Preheat the oven to 350ºF. In an 8x8 inch baking dish, spread the cream cheese evenly across the bottom using a spoon. Pour the chili on top and spread evenly. Sprinkle the cheese on top - it doesn't have to be the exact amount, just eyeball it to get good coverage. I keep the green onions in the store-bought bunch (8 or so stalks) and cut them over the top of the cheese using scissors - it's a lot faster than using a cutting board. You don't have to use all of the onions, just enough to lightly cover the cheese. Cover with foil and bake in the oven for 30 minutes, or until the cream cheese is heated through. Serve with tortilla chips. Serves 6+.
The type of cheese and amount can vary, as can the types of chili. I typically go with something spicy to give the dip more flavor, but it can just as easily be mild or vegetarian. If you want the top to brown a little, you can remove the foil in the last 10 minutes of baking. And below is a picture of how everything typically looks a few minutes after being surrounded by people.
As I said, I've never had people ignore this dip. If you need a quick recipe that will please everyone, this is the one for you.