cream cheese (8 oz package)
chili (15 oz can)
salsa (8 oz jar)
shredded cheddar cheese (8 oz bag)

Preheat oven to 375°.
Soften cream cheese to room temperature.
Spread cream cheese in the bottom of a 9-inch pie plate.
Pour chili on top and spread to cover the cream cheese.
Pour salsa over chili and spread to cover the chili.
Sprinkle shredded cheddar cheese over the top of the chili, covering it completely.

Cook for 20 minute or until bubbly.