Hot Chili Dip

INGREDIENTS:

2 tablespoons butter or margarine
1/2 cup chopped green pepper
1/4 cup chopped onion
2 teaspoons chill powder
1 can (19 1/2 ounces) Campbell's Chunky Chili Beef Soup
1 cup shredded Cheddar cheese (4 ounces)
1/4 cup sliced pitted ripe olives for garnish
1/4 cup sliced green onions for garnish

In 1 1/2-quart microwave-safe casserole, combine butter, green pepper, onion and chili powder. Cover with lid; microwave on HIGH 3 minutes or until vegetables are tender, stirring once during cooking.

Stir in soup. Cover; microwave on HIGH 4 minutes or until hot and bubbling, stirring once during cooking.

Pour into microwave-safe serving dish. Sprinkle with cheese. Microwave, uncovered, on HIGH 1 minute or until cheese is melted. Sprinkle with olives and green onions. Serve with tortilla chips for dipping. Makes about 2 cups.

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Last updated February 15, 1998.