Hot Cheese Dip
This recipe started at school—I'm a teacher, and when a colleague brought Hot Cheese Dip to our regular staff potluck, I immediately gave it an A+. Cooking, baking and collecting recipe books are among my favorite hobbies. Best of all, though, I enjoy time with my husband and our daughter.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 2 cups shredded cheddar cheese
- 2 cups shredded part-skim mozzarella cheese
- 2 cups mayonnaise
- 1 medium onion minced
- 4 oz chopped green chilies drained
- 1-1/2 ounces sliced pepperoni
- 1/2 cup sliced ripe olives
- Carbohydrate 3.0221680120186 g
- Cholesterol 25.4725000059175 mg
- Fat 13.1975889578769 g
- Fiber 0.267840321614339 g
- Protein 5.80842276117466 g
- Saturated Fat 4.81612964529018 g
- Serving Size 1 1 (54g)
- Sodium 349.714767939889 mg
- Sugar 2.75432769040426 g
- Trans Fat 6.03016661416675 g
- Calories 154 calories
In a shallow baking dish or pie plate, combine all the first six ingredients. Top mixture with pepperoni and olives. Bake at 325° about 25 minutes or until bubbly. Serve with rye chips, crackers of choice or assorted fresh vegetables.
