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Spicy Cheddar Dip with Olives
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups2–6 people speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4621658
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
Directions
- 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.
Notes
Scaling the recipe up is easy. Just procure a larger bowl, and increase the ingredients.
Do NOT use miracle whip instead of mayonnaise—this totally changes the taste of the dip.