Mexican Hot Dip

Black olives take this otherwise straightforward hot dip to new heights of dipping delight! It’s impossible to take just one bite.

Original recipe makes 9 cups

Ingredients

2 (8 ounce) packages cream cheese, softened
2 (15 ounce) cans chili
1 (6 ounce) can chopped black olives, drained
1 (16 ounce) package shredded Cheddar cheese
1 green onion, chopped

  • PREP

    10 mins

  • COOK

    30 mins

  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion.
  3. Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.

Nutrition

Calories: 63 kcal
Carbohydrates: 1.8 g
Cholesterol: 15 mg
Fat: 5.1 g
Fiber: 0.6 g
Protein: 2.7 g
Sodium: 139 mg

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