Chili Taco Dip Recipe
Servings: 6
Ingredients
- 2 cans chili beef soup
- 1/2 c. minced green olives
- 1/2 c. minced black olives
- 1 sm. onion, minced
- 1 (8 ounce.) bag grated cheddar cheese
Directions
- Layer twice in 1 1/2 qt baking dish:
- soup
- onion
- olives
- cheese.
- Bake uncovered for 30 min at 350 degrees. Serve with taco chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 6 servings | |
| Calories 332 | |
| Calories from Fat 287 | 86% |
| Total Fat 32.24g | 40% |
| Saturated Fat 10.69g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 408mg | 17% |
| Potassium 57mg | 2% |
| Total Carbs 1.89g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.7g | 0% |
| Protein 9.64g | 15% |
