Hot Chili Dip
|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)|
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.