Hot Chili Dip
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
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
Cholesterol
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
