Spicy Cheddar Dip with Olives

Spicy cheddar dip with olives is the end all-be all of appetizers. People will line up to get another taste of this. It has enough calories to knock you off your feet. Be careful when serving it before a dinner, as it is quite filling. Some people eat so much of this that they can't handle the main course! This would be suitable as the centerpiece while watching the game, or as a wonderful treat during parties.
Ingredients
- 1 package (6 ea.) 6-inch (15 cm) pita pockets
- 8 oz (225 g) sharp cheddar cheese, shredded or diced very small
- 1 cup mayonnaise
- 3 oz (80 g ) black olives, sliced into rings
- 4 oz (110 g) canned diced green chiles
- 1 small tomato, diced
- 2 green onions, cut into ¼-inch pieces
- 2 tbsp garlic powder, or to taste
- 2 tbsp hot sauce, or to taste
Steps
- Slice pitas into triangles. Separate triangles into halves. Place on cookie sheet, inside surface up.
- Toast in oven until golden brown, not dark and bitter.
- Combine cheese, mayonnaise, chiles, half the olives, garlic powder and hot sauce.
- Microwave on high until edges liquefy and bubble. Mix until consistent.
- Repeat until whole bowl is creamy and rich orange.
- Garnish with remaining olives, green onions and diced tomatoes in bulls-eye pattern.
- Serve with pita chips.
Notes from the original
- Scaling the recipe up is easy. Just procure a larger bowl, and increase the ingredients.
- Do NOT use miracle whip instead of mayonnaise—this totally changes the taste of the dip.
Source. Adapted from “Cookbook:Spicy Cheddar Dip with Olives” by Wikibooks contributors, revision of 2026-03-04, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Spicy Cheddar Dip with Olives.jpg by RandoGuy394592, CC BY-SA 4.0, via Wikimedia. Resized; otherwise unchanged.






