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
  1. 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.
  2. 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.
  3. Serves 8 to 10.