a cheese dip (made with cheddar)

 Southwestern Star Dip

Do not make this dip in a crockpot.


  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 cup mayonnaise (real)
  • 1 can (4-1/2 ounces) chopped ripe olives, drained, divided (i used green olives, & the entire amount in the dip)
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon hot pepper sauce (or 1 t chili powder)
  • 1 medium tomato, chopped
  • 1/4 cup chopped green onions (pic indicates more)
  • Tortilla chips  (unsalted, or pita chips)


  • In a bowl, combine cheese, mayonnaise, olives, chilies, garlic powder and hot pepper sauce. Transfer to an ungreased 9-in. pie plate. Bake, uncovered, at 350° for 20 minutes or until hot and bubbly.

  • Sprinkle tomato on top in the shape of a star; outline with remaining olives. Sprinkle onions around the star. Yield: 2-2/3 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 124 calories, 12 g fat (4 g saturated fat), 15 mg cholesterol, 197 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

2 responses

  1. this was consumed promptly and enjoyed at JP's 5th birthday party.

    I made it in a crockpot and the ingredients didnt meld well. Perhaps if i had baked in on low?

    this can be prepared ahead of time and placed in the oven 20 minutes prior to serving.

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