Green Olive Dip
Olive fans will love this dip. It's cheesy and full of beef and beans. It could even be used to fill taco shells.—Beth Dunahay, Lima, Ohio32 ServingsPrep: 30 min. Cook: 3 hours
Ingredients
- 1 pound ground beef
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 1 can (16 ounces) refried beans
- 1 jar (16 ounces) mild salsa
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 2 cups (8 ounces) shredded cheddar cheese
- 1 jar (5-3/4 ounces) sliced green olives with pimientos, drained
- Tortilla chips
Directions
- In a large skillet, cook the beef, pepper and onion over medium heat
- until meat is no longer pink; drain.
- Transfer to a greased 3-qt. slow cooker. Add the beans, salsa,
- cheeses and olives. Cover and cook on low for 3-4 hours or until
- cheese is melted, stirring occasionally. Serve with chips. Yield: 8
- cups.
Nutrition Facts: 1/4 cup (calculated without chips) equals 96 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 262 mg sodium, 4 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.