Whitney's
Mexican Dip
By Janice Whitney
12 oz grated white cheddar cheese
4 oz can chopped green chili's (mild)
1 cup mayonnaise (not light)
dash of hot pepper sauce
1/2 tsp garlic powder
1 can chopped black olives (4 oz)
Mix half of olives with above ingredients. Place in a 9” pie
plate and bake 20 minutes at 350 degrees. After baking, garnish
top with remaining black olives, 1/2 cup chopped red pepper, and
chopped green onions. (I use the top of scallions.)
