Search This Blog


Monday, January 3, 2022


 I was looking for a hot dip recipe for Christmas Eve and landed on this one....and boy, I'm glad I did!  It has a great flavor---but be forewarned, once you start you can't stop eating it.  I literally had to wrap it up and put it in the fridge because none of us could stop eating it and I was afraid we wouldn't have room for dinner.

My advice, make it for a day of "grazing", a snowy day, the superbowl, a cocktail party.  


1 pound ground beef
4 Tbsp. chopped onion
2 Tbsp. chopped red pepper
2 Tbsp. chopped green pepper
4 Tbsp. sliced black olives
4 Tbsp. sliced green olives with pimento
*1 can (10 3/4 oz) nacho cheese soup, undiluted
2 Tbsp. chopped green chiles
1/4 tsp. pepper
1/4 tsp. dried oregano
1/4 cup shredded cheddar cheese
1/2 cup salsa
2 Tbsp. sour cream
2-3 Tbsp. chopped fresh parsley

*I could not find nacho cheese soup, so I substituted cheddar cheese soup


In a skillet cook the beef, 3 Tbsp. onion, 2 Tbsp. red pepper, and 1 Tbsp. green pepper over medium heat until the beef is browned.  Drain if necessary.  Stir in the soup, salsa, 3 Tbsp. of each of the olives, chiles, jalapeno, oregano and pepper.  Bring to a boil.   Reduce heat and simmer uncovered for 5 minutes.

Transfer to a serving dish and top with shredded cheddar cheese, sour cream and parsley.  Sprinkle with the  remaining, green pepper, black olives and green olives.  Serve with tortilla chips


Recipe c/o:

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.