Mexican Hot Dip

9 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

Ingredients

2 (8 ounce) packages cream cheese, softened
2 (15 ounce) cans chili
1 (6 ounce) can chopped black olives, drained
1 (16 ounce) package shredded Cheddar cheese
1 green onion, chopped

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Metric US

Original recipe yields 9 cups

Directions

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.

Nutrition

Amount Per Serving (72 total)

Calories
63 cal
3%

Fat
5.1 g
8%

Carbs
1.8 g
< 1%

Based on a 2,000 calorie diet

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Reviews (9)

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QUIRKYIQ

Nov. 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 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!"

CMF1

Oct. 15, 2007

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

JESSICA

Sep. 18, 2007

"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..." See more"

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