Southwestern Chili Dip

This recipe is originally from a November 1989 issue of Better Homes and Gardens.The cheese mixture can be made up to 4 hours ahead, covered with plastic wrap, and refrigerated.Proceed with the baking, allowing increased time to heat it through.Regular or low-fat cheese and mayonnaise/salad dressing may be used.Serve with pita or corn/tortilla chips.

• Ready In: 40 mins
• Serves: 10-12
• Yields: 2 T. per serving

Ingredients

• 1 (8 ounce) package sharp cheddar cheese, grated
• 1  cup mayonnaise or 1  cup  salad dressing
• 1 (4 1/2ounce) can  chopped ripe olives, drained
• 1 (4 ounce) can  chopped green chilies, drained
• 1⁄4 teaspoon garlic powder
•  bottled  hot sauce, to taste
• 1  tomatoes, seeded and diced
• 1⁄2 cup green onion, sliced thinly with green tops

Directions

1. In a large mixing bowl, stir together the cheddar cheese, mayonnaise or salad dressing,HALF of the ripe olives,green chili peppers, garlic powder, and hot pepper sauce until well combined.
2. Spread the mixture into a 9 inch quiche or pie plate.
3. Bake in a preheated 350 degree oven for about 20 minutes, or until heated through.
4. Sprinkle with the tomato, remaining olives, and green onions in three rings, starting at the edge of the plate.
5. * I like to start with the tomatoes, green onions, then the olives.*.
6. Serve warm with chips of your choice.
7. * Can also be heated in the microwave. Cook,uncovered, on high power for 4-6 minutes or until heated through, stirring twice during the cooking process.