Mexican Hot Dip Recipe
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"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
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Mexican Hot Dip 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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Mexican Hot Dip 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.
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