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
Servings: 10 -12 servings
- 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.