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.
Place in a serving dish, sprinkle with desired toppings, 
and serve warm with  Bone Crackers. 

Yield: 6 cups. 

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-shaped cutter, and place 
on baking sheets. Stir together butter and garlic salt; brush 
mixture on tortillas. 

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

Yield: 60 crackers. 

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