Baked Southwestern Chile Dip

By carvalhohm

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
• 1 About 1 cup chopped grape tomatoes
• 1/4 cup sliced green onions

Preparation

Step 1

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.