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Black Olive and Chili Cream Cheese Dip (dairy)

Contributed by Eileen Goltz.

2 (8 ounce) packages cream cheese, softened
2 (15 ounce) cans vegetarian chili
1 (6 ounce) can chopped black olives, drained
1 (16 ounce) package shredded Cheddar cheese
2 green onions, chopped

Instructions:

Preheat oven to 350. Spread the cream cheese on the bottom of a 9X13 baking dish. Pour in the chili and spread it over the top of the cream cheese. Spread a layer of olives on top of the chili, and top the olives with Cheddar cheese and green onions Bake uncovered for 30 minutes, or until bubbly and lightly browned. 

Special InstructionsScallions or Green Onions Insect Infestation:

Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots.

Inspection:
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded.
>Notes: "Black olives take this otherwise straightforward hot dip to new heights of dipping delight! It's impossible to take just one bite." Fresh Green Onions (also called scallions) and Leeks require insect infestation inspection. Please see "Special Instructions below: