Start by gathering all your ingredients.

In a medium saucepan, heat the Hormel Chili over medium heat for about 5 minutes until it begins to simmer.

Add the softened cream cheese to the chili and stir until fully incorporated and smooth.

Once the cream cheese is melted, stir in the shredded cheddar cheese.

Incorporate the sour cream into the mixture.

If the dip is too thick, add a splash of milk to reach desired consistency.

Transfer the mixture to an oven-safe dish if you want a bubbly top.

Bake in a preheated oven at 350°F (175°C) for about 10 minutes until the top is golden and bubbly.

Serve warm, garnished with diced green onions.