Smoky Texas Trash Can Dip

Allergens

Dairy, Gluten (from tortilla chips)

Ingredients

• 1 package (8 oz) cream cheese, softened
• 1 cup sour cream
• 1 can (4 oz) diced green chilies, drained
• 1 cup shredded Monterey Jack cheese
• 2 cups shredded sharp Cheddar cheese
• 1 can (4.5 oz) chopped black olives, drained
• 2 cups prepared salsa
• Tortilla chips, for serving

Instructions

1. Preheat the grill to medium heat and place a large aluminum disposable foil pan on the grates.
2. In a large mixing bowl, combine the softened cream cheese, sour cream, diced green chilies, shredded Monterey Jack cheese, and shredded sharp Cheddar cheese until well mixed.
3. Fold in the chopped black olives and prepared salsa until evenly distributed throughout the cheese mixture.
4. Transfer the cheese mixture to the aluminum foil pan and smooth the top with a spatula.
5. Place the pan on the preheated grill and cook for 10 12 minutes, or until the cheese is melted and bubbly.
6. Carefully remove the pan from the grill using oven mitts and allow it to rest for a few minutes before serving with tortilla chips.

Chef’s Insight

For an added kick, try using jalapeño-flavored tortilla chips or incorporating spicier chilies into the dip.

Notes

This recipe can easily be doubled or tripled to accommodate larger gatherings.