Cookbook:Spicy Cheddar Dip with Olives

Spicy cheddar dip with olives is the end all-be all of appetizers. People will line up to get another taste of this. It has enough calories to knock you off your feet. Be careful when serving it before a dinner, as it is quite filling. Some people eat so much of this that they can't handle the main course! This would be suitable as the centerpiece while watching the game, or as a wonderful treat during parties.

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

Procedure

 * 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.

Notes, tips, variations

 * Scaling the recipe up is easy. Just procure a larger bowl, and increase the ingredients.
 * Do NOT use miracle whip instead of mayonnaise—this totally changes the taste of the dip.