Monday, April 20, 2009

Hot Chili Cheese Dip

This is a favorite in my household - not too spicy, just right!

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

In a small skillet, saute onion and garlic in oil until tender. Transfer to a 3 qt. slow cooker. Stir in chili, salsa, cream cheese, and olives.

Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving. Serve with tortilla chips.

Yields 6 cups

Note: This can also be baked in a 350 degree oven for 1 hour...delicious!