Goblin Dip with Bone Crackers

1 (16 ounce) can chili without beans
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese
1 (8 ounce) jar chunky pico de gallo
1 (4.5 ounce) can chopped green chiles, undrained
1/2 teaspoon ground cumin

Toppings:
Shredded Cheddar or Monterey jack cheese with peppers
Chopped black olives
Sliced green onions

Bone Crackers

Cook first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers.

Makes 6 cups dip.

Bone Crackers:
2 (13.5 ounce) packages 9-inch flour tortillas
1/2 cup butter or margarine, melted
1/4 teaspoon garlic salt

Cut tortillas with a 3 1/2-inch bone-shape cutter, and place on baking sheets.

Stir together butter and garlic salt; brush mixture on tortillas.

Bake at 250 degrees F for 30 minutes or until crisp.

NOTE: Flour tortillas may be cut into bone shapes using kitchen shears.

Makes 60 crackers.

Source: Southern Living, October 2001