Step 1

Heat oven to 350°F. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles

Step 2

Mix chopped chiles, salsa and bean dip; stir in cilantro. (If making ahead, cover and refrigerate up to 24 hours.) Spoon into shallow 1-quart ovenproof serving dish. Sprinkle with cheese.

Step 3

Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.