Hot Mexican Dip - cooking recipe

Ingredients

8 oz. can pitted ripe olives
4 oz. can chopped green chilies
2 c. grated sharp Cheddar cheese
16 oz. tomato sauce
6 scallions, minced
1/2 tsp. garlic powder
1/2 c. salad oil
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Chop olives; combine with remaining ingredients.
Chill overnight for full flavor.
Preheat oven to 350\u00b0.
Spread dip in shallow baking dish and bake 15 minutes.