HOT CHILI CHEESE DIP

By joanmarie

Ingredients

• 1 medium onion, finely chopped
• 2 teaspoons canola oil
• 2 garlic cloves, minced
• 2 cans (15 ounces each) chili without beans
• 2 cups salsa
• 2 packages (3 ounces each) cream cheese, cubed
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• Tortilla chips

Preparation

Step 1

•In a small skillet, saute onion in oil until tender. Add garlic; cook
1 minute longer.
•Transfer to a 3-qt. slow cooker. Stir in the chili, salsa, cream
cheese and olives. Cover and cook on low for 4 hours or until heated
through, stirring occasionally. Stir before serving with tortilla
chips.

Nutritional Facts: 1 serving (2 tablespoons) equals 21 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 100 mg sodium, 1 g carbohydrate, 1 g fiber, 1 g protein.