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Spicy Cheddar Dip with Olives

Spicy Cheddar Dip with Olives — a dip recipe, 9 ingredients, about 20 min.

Serves 2 · 20 min · Dip

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 8 oz (225 g) sharp cheddar cheese, shredded or diced very small → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0