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. Be careful when serving it before a dinner, as it is quite filling. Some people eat so much of this that they can't handle the main course! This would be suitable as the centerpiece while watching the game, or as a wonderful treat during parties.
Total Time
20 minutes
Servings
2–6 people
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
Slice pitas as you would a pizza, into triangles. Separate pita triangles into halves, and place on a cookie sheet, inside surface up.
Toast in oven until golden brown, but not dark and bitter. This results in novel chips used to scoop the dip.
Combine the cheese, mayonnaise, chiles, half the olives, garlic powder, and hot sauce.
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.
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.
Serve the dip with the pita chips.