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Mexican Hot Dip



"Black olives take this otherwise straightforward hot dip to new heights of dipping delight! It's impossible to take just one bite."
Original recipe yield: 9 cups.
Prep Time:
10 Minutes
Cook Time:
30 Minutes
Ready In:
40 Minutes
Servings:
72

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

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.