Mexi-Cali Dip
This dip is a favorite of mine! Look at all that ooey-gooey cheese! This dip tastes of taco, and cheese, and olives and beans. I tell ya, it’d be great scooped onto a hot dog too!
Servings 6 -10
Calories 153kcal
Equipment
Ingredients
- 1 8 ounce cream cheese softened
- 4 ounce fire-roasted diced green chiles
- 1 jalapeno seeded, minced (optional)
- 2-3 tablespoons taco seasoning or a 1 1/4 ounce packet
- 1 8 ounce chili beans
- 1 3 ounce black olives drained, sliced
- 2 cups cheese shredded (I used sharp cheddar and pepperjack)
Instructions
- Preheat oven to 375 F.
- Spray a 8" x 8" baking dish with non-stick spray.
- Combine the cream cheese, green chilies, jalapeno (if using) and taco seasoning in a medium bowl.
- Pour the mixture into the baking dish and spread out evenly using a spatula.
- Top with the beans, olives, and the cheese.
- Bake for 20 minutes until bubbly hot.
- Serve with thick chips, such as Frito's Scoops.
Notes
Stir in some hot sauce before serving for a kicked up version!
Nutrition
Calories: 153kcal | Carbohydrates: 1g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 239mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 3mg | Calcium: 272mg | Iron: 1mg