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Hot Chili Dip

Microwaverina's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chili powder 2 Teaspoon
  Canned chunky chili beef soup 19 1⁄2 Ounce (1 Can)
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs) (For Garnish)
  Sliced green onions 1⁄4 Cup (4 tbs) (For Garnish)
Directions

1. In 1 1/2-quart microwave-safe casserole, combine butter, green pepper, onion and chili powder. Cover with lid; microwave on high 3 minutes or until vegetables are tender, stirring once during cooking.
2. Stir in soup. Cover; microwave on high 4 minutes or until hot and bubbling, stirring once during cooking.
3. Pour into microwave-safe serving dish. Sprinkle with cheese. Microwave, uncovered, on high 1 minute or until cheese is melted. Sprinkle with olives and green onions. Serve with tortilla chips for dipping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Chili

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