Mexican Hot Dip

Black olives take this otherwise straightforward hot dip to new heights of dipping delight! It's impossible to take just one bite.


9 cups (72 servings)


2 (8 ounce) packages cream cheese, room temperature
2 (15 ounce) cans chili
1 (6 ounce) can chopped black olives, drained
1 (16 ounce) package shredded Cheddar cheese
1 green onion, chopped


Preheat oven to 350°F (177°C).

Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion.

Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.

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