Hot Chili Dip

Microwaverina's picture

Dec. 05, 2010


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: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1417Calories from Fat 716

 % Daily Value*

Total Fat 99 g152.3%

Saturated Fat 48 g240%

Trans Fat 0 g


Sodium 3558 mg148.25%

Total Carbohydrates 79 g26.3%

Dietary Fiber 22 g88%

Sugars 20 g

Protein 57 g114%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet