Southwestern Star Dip

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Southwestern Star Dip to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Southwestern Star Dip, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cups shredded sharp Cheddar
• cheese
• 1 cup mayonnaise*
• 1 (4.5 ounce) can chopped ripe
• olives, drained, divided
• 1 (4 ounce) can chopped green
• chilies, undrained
• 1/4 teaspoon garlic powder
• 1/8 teaspoon hot pepper sauce
• 1 medium tomato, chopped
• 1/4 cup chopped green onions
• Tortilla chips

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a bowl, combine cheese, mayonnaise, 1/3 cup olives, chilies, garlic powder and hot pepper sauce

Step 2: Technique & Execution

Transfer to an ungreased 9- in. pie plate

Step 3: Technique & Execution

Bake, uncovered, at 350 degrees F for 20 minutes or until hot and bubbly

Step 4: Technique & Execution

Sprinkle tomato on top in the shape of a star; outline with remaining olives

Step 5: Technique & Execution

Sprinkle onions around the star.