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Mexican Hot Dip

Mexican Hot Dip

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
KLSUCH

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

QUIRKYIQ
16

QUIRKYIQ

11/21/2006

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!

LMH
6

LMH

2/11/2011

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.

CMF1
6

CMF1

10/15/2007

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

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