HOT CHILI CHEESE DIP
By joanmarie
Rate this recipe
4.6/5
(23 Votes)
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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
Details
Servings 6
Preparation time 20mins
Cooking time 240mins
Adapted from TASTEOFHOME.COM
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.
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