Texas Trash Dip

Ingredients:

8 oz cream cheese, softened

1 cup sour cream

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (4.5 oz) chopped green chilies, drained

1 can (15 oz) chili without beans

1 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup sliced black olives (optional)

1/2 cup chopped fresh cilantro (optional)

Tortilla chips, for serving

 

Directions:

Preheat oven to 350°F (175°C).

In a large mixing bowl, combine softened cream cheese and sour cream until smooth.

Stir in shredded cheddar cheese, shredded Monterey Jack cheese, chopped green chilies, chili without beans, garlic powder, cumin, chili powder, salt, and black pepper. Mix until well combined.

If using, gently fold in sliced black olives and chopped fresh cilantro.

Transfer the mixture to a baking dish and spread it evenly.

Bake for 25-30 minutes, or until the dip is hot and bubbly.

Serve hot with tortilla chips for dipping.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 180 kcal | Servings: 10 servings