A quick, creamy party dip made with no-bean chili, cream cheese, green chiles and black olives. Serve it warm with plenty of tortilla chips for an easy appetizer.
Servings: About 6–8
Cook Time: About 10 minutes
Cook Time: About 10 minutes
Prep Time: About 5 minutes
Ingredients:
- 1 (16-ounce) can chili without beans
- 1 (4½-ounce) can diced green chiles
- 1 (8-ounce) package cream cheese, softened
- 1 small can sliced black olives, drained
- Green chile salsa, as needed to thin the dip
- Tortilla chips, for serving
Instructions:
- Place the chili in a small saucepan and heat over medium-low heat until it begins to bubble gently.
- Add the softened cream cheese, green chiles and sliced black olives.
- Stir over low heat until the cream cheese has melted and the dip is hot and thoroughly combined.
- If the dip seems too thick, stir in a small amount of green chile salsa until it reaches the desired consistency.
- Serve warm with tortilla chips.
Tip: The green chile salsa is primarily for adjusting the consistency. As noted in the original recipe, you may find that the dip is creamy enough without adding any salsa.
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