In a medium-sized mixing bowl, combine prepared chili, petite diced tomatoes, softened cream cheese, and diced green chiles. Stir until everything is well combined. Gradually stir in chili seasoning 1 tablespoon at a time, adding more if needed for extra flavor.

Microwave the mixture on high for 1 minute. Stir and check the temperature. Continue microwaving in 30-second increments, stirring after each time, until the dip is heated through. (Microwave times will vary depending on wattage.)

Combine all ingredients in an oven-safe dish.

Bake at 350°F for about 20-25 minutes or until the dip is bubbly and hot. Serve immediately.

Combine all ingredients in a 1-quart slow cooker.

Cover and cook on the low heat setting for 1 to 1.5 hours, stirring occasionally, until hot and cheese is melted. Switch to the warm setting and serve.