My Aunt Barb’s southwestern-style dip is always a hit at parties. So much so that I’m getting email requests for the recipe so my friends have something to bring to their Superbowl shindigs. If you’re in a similar tight spot, give Aunt Barb dip a try. It’s gooey, it’s cheesy, and it’s not the typical salsa/beans/cheese/sour cream offering you always see.
What you need:
a can of black olives
1 bunch scallions
1 tomato
1 can chopped green chiles
some hot sauce (a few squirts into a bowl)
8 oz mexican cheese blend of some sort, shredded
1 cup mayo
8 oz sour cream
garlic powder or a touch of minced garlic
tortilla chips
What you need to do:
Chop up about a half cup of black olives (leave some for topping). Mix together garlic, sour cream, mayo, cheese, chiles, and chopped olives. Put in a pie ban (I recommend glass in case you need to reheat and only have a microwave as an option).
Bake for about 20 min at 350, or until top of dip is set.
Top with circles of black olives, chopped scallions (green part only )and diced tomatoes. I like to do each in a round, with green onions on the outside, tomatoes in the next ring and olives in the center. Serve with tortilla chips (I recommend blue corn or Hint Of Lime).