Mexican Hot Dip

Mexican Hot Dip

9
KLSUCH 0

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

Ingredients

40 m {{adjustedServings}} servings 63 cals
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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

9
  1. 11 Ratings

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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 chop...

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 b...

I also use the pie plate version but use monterey jack with jalapenos instead of cheddar.