Southwestern Star Dip Recipe

5 6 9
Southwestern Star Dip Recipe
Southwestern Star Dip Recipe photo by Taste of Home
Publisher Photo

Southwestern Star Dip Recipe

Read Reviews
5 6 9
Publisher Photo
"I enjoyed this sensational dip at a Holiday party and begged for the recipe," recalls Joan Hallford from North Richland Hills, Texas.
MAKES:
21 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
21 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 cup mayonnaise
  • 1 can (4-1/2 ounces) chopped ripe olives, drained, divided
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon hot pepper sauce
  • 1 medium tomato, chopped
  • 1/4 cup chopped green onions
  • Tortilla chips

Directions

In a bowl, combine cheese, mayonnaise, 1/3 cup olives, chilies, garlic powder and hot pepper sauce. Transfer to an ungreased 9-in. pie plate. Bake, uncovered, at 350° for 20 minutes or until hot and bubbly. Sprinkle tomato on top in the shape of a star; outline with remaining olives. Sprinkle onions around the star. Serve with tortilla chips. Yield: 2-2/3 cups.
Originally published as Southwestern Star Dip in Taste of Home December/January 2000, p8

Nutritional Facts

2 tablespoon: 124 calories, 12g fat (4g saturated fat), 15mg cholesterol, 197mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 cup mayonnaise
  • 1 can (4-1/2 ounces) chopped ripe olives, drained, divided
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon hot pepper sauce
  • 1 medium tomato, chopped
  • 1/4 cup chopped green onions
  • Tortilla chips
  1. In a bowl, combine cheese, mayonnaise, 1/3 cup olives, chilies, garlic powder and hot pepper sauce. Transfer to an ungreased 9-in. pie plate. Bake, uncovered, at 350° for 20 minutes or until hot and bubbly. Sprinkle tomato on top in the shape of a star; outline with remaining olives. Sprinkle onions around the star. Serve with tortilla chips. Yield: 2-2/3 cups.
Originally published as Southwestern Star Dip in Taste of Home December/January 2000, p8

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amehart User ID: 1464390 255798
Reviewed Oct. 23, 2016

"Everyone loved this dip. I ran out of it quickly and had to make some more - good thing it's super easy to make. I did add diced jalapenos to increase the heat factor for my family. But it was perfect!"

MY REVIEW
rossmom229 User ID: 1666677 230243
Reviewed Jul. 27, 2015

"I love this dip! I have taken it to many potluck type events and if I'm not careful, there isn't any left by the time I make it thru the line! :) everyone wants the recipe and you'll see why after you try it!"

MY REVIEW
wwood User ID: 979813 71519
Reviewed Nov. 4, 2012

"I make/take this recipe everywhere and it is a hit. Everyone want the recipe. It's great and easy to do."

MY REVIEW
smppms User ID: 1752979 89322
Reviewed Dec. 20, 2011

"I have enjoyed TOH recipes for many years, and my family LOVES this recipe. I am always asked for the recipe when I take this...."

MY REVIEW
rellmac User ID: 3519421 64099
Reviewed Dec. 24, 2010

"I've made this every year for Christmas since the recipe first debuted in Taste of Home. My family insists on it, and I love bringing it to parties. It's beautiful and tasty."

MY REVIEW
redrose507 User ID: 5002907 37036
Reviewed Mar. 29, 2010

"I have been making this recipe for years and it is always a hit!"

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