Mexican Hot Dip9 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“Black olives take this otherwise straightforward hot dip to new heights of dipping delight! It's impossible to take just one bite.” - by KLSUCH
Original recipe yields 9 cups
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.
Amount Per Serving (72 total)
- 63 cal
- 5.1 g
- 1.8 g
- < 1%
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 bl..." See moreack olives and a small can of chopped Ortega green chilis, shredded cheddar cheese, and bake until bubbly. So easy and always a hit!"
"I also use the pie plate version but use monterey jack with jalapenos instead of cheddar...." See more"
Hot Onion Dip
Bachelors Flamin' Hot Mexican Bean Dip
Just swipe to see more like this.