Spicy Cheddar Dip with Olives

Spicy cheddar dip with olives is the end all-be all of appetizers. People will line up to get another taste of this. It has enough calories to knock you off your feet.

Ingredients

• 1 package (6 ea.) 6-inch (15 cm) pita pockets
• 8 oz (225 g) sharp cheddar cheese, shredded or diced very small
• 1 cup mayonnaise
• 3 oz (80 g) black olives, sliced into rings
• 4 oz (110 g) canned diced green chiles
• 1 small tomato, diced
• 2 green onions, cut into ¼-inch pieces
• 2 tbsp garlic powder, or to taste
• 2 tbsp hot sauce, or to taste

Steps

1. Slice pitas as you would a pizza, into triangles. Separate pita triangles into halves, and place on a cookie sheet, inside surface up.
2. Toast in oven until golden brown, but not dark and bitter. This results in novel chips used to scoop the dip.
3. Combine the cheese, mayonnaise, chiles, half the olives, garlic powder, and hot sauce.
4. Microwave on high until the edges liquefy and bubble, then mix until everything is of the same consistency. Repeat this process until the whole bowl is creamy and a rich orange color.
5. Garnish the dip with the remaining olives, green onions, and tomatoes. Standard garnishing technique calls for arranging the remaining black olives, green onions, and diced tomatoes into a bulls-eye pattern.
6. Serve the dip with the pita chips.

More recipes with cheddar cheese, mayonnaise, olives, chile peppers, tomatoes, green onions, garlic powder or hot sauce

Adapted from “Spicy Cheddar Dip with Olives” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.