Southwestern Chile Dip
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
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.