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1. Heat oven to 350 degrees F. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles.
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.
3. Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions.