Baked Southwestern Chile Dip is a super easy dip that can be prepped up to 4 hours in advance. Throw in the oven for only 20 minutes before topping with fresh tomatoes and green onions.
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Baked Southwestern Chile Dip

Baked Southwestern Chile Dip is a super easy dip that can be prepped up to 4 hours in advance. Throw in the oven for only 20 minutes before topping with fresh tomatoes and green onions.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Keyword: Chile Dip
Servings: 10 -12 servings

Ingredients

  • 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

Instructions

  • 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.