Hi all, Jen here. “The Dip” has been a staple in our extended family for 33 years! Our Aunt Carol and Uncle Kenny (who my 13 yo is named after, btw) would visit extended family to watch Twin Peaks and each week “The Dip” was served - although I don’t know if it was called that yet. Carol has been making it ever since and has tweaked it to her liking. It disappears. Every. Single. Time. It’s so delicious and simple, now we all make it. And sometimes we even have it for DINNER!
This yummy five-ingredient, microwavable, Mexican-style hot, cheesy dip is perfect for game day or any gathering where you want to serve something easy and comforting. Microwave 5-8 minutes, let cool a bit, then dive in with your favorite tortilla chips!
8 oz cream cheese, room temp
15 ox can no bean chili
2.25 oz can sliced black olives
4 oz can diced green chilies
~ 8 oz grated cheddar cheese (or your fav blend - we like Tillamook Triple Cheddar or Mexican 4 Cheese Blends)
Optional toppings for after heating: Sliced green onion, finely diced white onion, cilantro, avocado (but 99% of the time we don’t add any of that – LOL)
If baking in the oven, preheat it to 375 degrees.
In your dish of choice, spread cream cheese evenly(ish) on the bottom. Scoop the can of chili onto the cream cheese and evenly disperse. Next sprinkle with the drained chilies and olives. Top with grated cheese.
To bake: Place dish in the oven for about 15 minutes, covered. Remove lid and cook until bubbly and slightly browned if you like, about 10-15 minutes more. To microwave: Cover and microwave on high for 5 minutes. Continue cooking at 2-3 minute intervals depending on your microwave. It’s done when the cheese is melted and bubbly and the bottom of the dish is hot in the center.