15ouncescanned vegetarian chili (such as Hormel brand)
8ouncesshredded Monterey Jack cheese
Preheat the oven to 400° F. Have an 8" x 8" pan ready.
Spread the softened cream cheese over the bottom of the prepared pan. Then, spread the vegetarian chili evenly over the cream cheese layer. Sprinkle the shredded Monterey Jack cheese over the top.
Bake the dip for about 20 minutes until the cheese is melted. Serve immediately with Santitas tortilla chips (Haley is insistent on this brand of tortilla chip, but you can certainly use another brand if you'd like!)