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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Starter

Spicy Cheddar Dip with Olives

Serves 2 · 20 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  1. Slice pitas as you would a pizza, into triangles. Separate pita triangles into halves, and place on a cookie sheet, inside surface up.
  2. Toast in oven until golden brown, but not dark and bitter. This results in novel chips used to scoop the dip.
  3. Combine the cheese, mayonnaise, chiles, half the olives, garlic powder, and hot sauce.
  4. Microwave on high until the edges liquefy and bubble, then mix until everything is of the same consistency. Repeat this process until the whole bowl is creamy and a rich orange color.
  5. Garnish the dip with the remaining olives, green onions, and tomatoes. Standard garnishing technique calls for arranging the remaining black olives, green onions, and diced tomatoes into a bulls-eye pattern.
  6. Serve the dip with the pita chips.