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Hot Chili Dip

Microwaverina's picture
  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)

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: 
Side Dish

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1417 Calories from Fat 716

% Daily Value*

Total Fat 99 g153%

Saturated Fat 48 g239.8%

Trans Fat 0 g

Cholesterol 242.4 mg80.8%

Sodium 3558.9 mg148.3%

Total Carbohydrates 79 g26.3%

Dietary Fiber 22.7 g90.9%

Sugars 20.9 g

Protein 57 g114%

Vitamin A 184.2% Vitamin C 146.9%

Calcium 157.3% Iron 162.4%

*Based on a 2000 Calorie diet

Hot Chili Dip Recipe