Mexican Hot Dip

Mexican Hot Dip

9 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
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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Adjust Servings

Original recipe yields 9 cups



  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)

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 black olives and a small can of chopped Ortega green chilis, shredded cheddar cheese, and bake until bubbly. So easy and always a hit!



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.

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Amount Per Serving (72 total)

  • Calories
  • 63 cal
  • 3%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 1.8 g
  • < 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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Hot Onion Dip


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