Southwestern Chile Dip


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

One 8 oz. pkg. low-fat or regular shredded cheddar cheese
1 C. reduced-calorie mayonnaise or salad dressing
One 4 ½ oz. can chopped ripe olives, drained
One 4 oz. can chopped green chili peppers, drained
1 clove garlic minced or ¼ tsp. garlic powder
Few dashes bottled hot pepper sauce
1 medium tomato, chopped
¼ C. sliced green onions


Directions

Stir together cheese, mayonnaise or salad dressing, half of the ripe olives, the green chili peppers, garlic and hot pepper sauce until combined. Spread the mixture into a 9 inch quiche dish or pie plate.


Bake in a 350° oven about 30 minutes or until heated through. Sprinkle with chopped tomato, remaining olives and green onion in 3 rings, starting near the outer edge of the dish. Serve warm with pita chips or tortilla chips.


Serves 8 to 10.


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