Recipe by KLSUCH
"Black olives take this otherwise straightforward hot dip to new heights of dipping delight! It's impossible to take just one bite."
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2 (8 ounce) packages
cream cheese, softened
2 (15 ounce) cans
1 (6 ounce) can
chopped black olives, drained
1 (16 ounce) package
shredded Cheddar cheese
green onion, chopped
I make a very similar dip using a glass pie plate. I spread just 1 pkg cream cheese to form a "crust," then pour in one can of chili WITHOUT beans and spread over cream cheese. Top with the chopped black olives and a small can of chopped Ortega green chilis, shredded cheddar cheese, and bake until bubbly. So easy and always a hit!
This is alright, I think it would be better with taco mix, stirred together with the cream cheese, with salsa and refried beans layered on that with melted mexican cheese on top
My mother would make this for us when I was young. It is a must-have for our parties. She always put a layer of canned green chilies over the layer of chili (no beans). I updated the recipe by making my own turkey chili, which helps with the fat and salt.
I also use the pie plate version but use monterey jack with jalapenos instead of cheddar.
I brought this dip to our Christmas dinner. Everyone loved it! It will be a must have from now on at family get togethers.
I prepared this exactly as stated and thought it was really good. I had some left over and the next day used it on hot dogs Yum Yum!
Excellent dip recipe. I used turkey chili in order to cut down on calories, and would have used lite cream cheese if my grocer had any. I didn't have green onions, either, but used half a regular one, sliced thin. I added hot sauce to the chili to punch it up a bit. Everyone here loved it.
Very addictive. I added black beans, which gave it some nice texture. I used 2 green onions, and would have liked more. Be sure to use a thick chip, like fritos, as my thin nacho chips didn't stand up.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Hot Dip
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 46
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