Baked Southwestern Chile Dip

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Baked Southwestern Chile DipSuper Bowl Sunday (aka this year The Brother Bowl, or The HarBowl) is less than a week away!  Yipeeee!  It’s one of our favorite “holidays.”  (Are we the only ones who consider it a holiday?)  🙂  Ben grew up near Baltimore, so I don’t have to tell you who we are rooting for, although we’re ultimately Chicago Bears fans.  But, you already knew that, right?

I love watching the game and the commercials, but every year it seems that I miss the majority of what’s on the TV because I’m hovering over the food and socializing with my friends.  Don’t get me wrong, I love all of that, too, but at the end of the night I usually think “shoot! I really wanted to see that game!”

Baked Southwestern Chile DipThis year, we are hosting the party and I plan to figure out how to socialize, eat AND watch the game all at the same time.  Plus, I have a few new appetizers already up my sleeve that can be prepped ahead of time so I don’t need to spend all of my time in the kitchen.  This one is a super easy dip that can be prepped up to 4 hours in advance, then thrown in the oven for just 20-30 minutes before topping with fresh tomatoes and green onions.

My friend from church served this at a women’s gathering a few months ago and I tracked her down for the recipe right away.  I believe it may have originally come from a Better Homes and Garden publication, but not entirely sure.  Either way, it’s a keeper!

Baked Southwestern Chile Dip

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 10-12 servings

Baked Southwestern Chile Dip

An easy and impressive game-day dip that can be prepped up to 4 hours in advance then quickly baked before your party guests arrive.

  • 2 cups shredded sharp cheddar cheese
  • 1 cup mayonnaise
  • 1 (4 1/2 oz) can chopped ripe olives, drained
  • 1 (4 1/2 oz) can chopped green chiles, drained
  • 1/4 tsp garlic powder
  • dash of hot sauce
  • About 1 cup chopped grape tomatoes
  • 1/4 cup sliced green onions

Combine the cheese, mayonnaise, three-quarters of the olives, chiles, garlic powder and hot sauce in a large bowl. Stir until evenly blended. Spread into a lightly greased 9-inch pie plate or small baking dish. (At this point, you can cover the dish with plastic wrap and refrigerate up to 4 hours. Bake as directed, increasing baking time). Bake at 350 degrees F for 20 minutes or until heated through. Sprinkle the tomatoes, remaining olives, and green onions evenly on top. Serve warm with chips, peppers, crackers, crusty bread, etc.

http://www.seededatthetable.com/2013/01/28/baked-southwestern-chile-dip/

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Comments

  1. Dips and the Super Bowl go hand-in-hand! This one looks like cheesy goodness!

  2. That looks amazing!

  3. i’m glad you tracked down this recipe. looks delicious!

  4. i LOVE these types of dip. This qualifies as a meal in my eyes 🙂

  5. looks so good!! Dips can be full meals for me any day 🙂

  6. I was looking for some new dip recipes and this is perfect!

  7. This looks like the perfect gameday appetizer! I am totally trying this asap! And I agree, the Super Bowl is totally a holiday!:)

  8. I could eat this all day!!

    • Do you watch the show “New Girl”? Because you’re sounding like the Schmidt character “all DAY!” 🙂

  9. It’s fantastic to see The Southwestern Chili Dip here on your blog.
    I was given a very similar recipe @ 20+ years ago from a friend who was a great cook. My family has enjoyed it ever since.
    This is a go to recipe for an appetizer that everyone will enjoy.
    It’s a real crowd pleaser.

    Thanks for sharing Nikki!

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