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
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
Instructions
- 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.