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Hot Chili Cheese Dip Recipe

Photo by: Taste of Home

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In Madera, California, Jeanie Carrigan simplifies party preparation by using her slow cooker to create this thick cheesy dip. "Your guests won't believe how good it is," she says.

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48 Servings
Prep: 20 min. Cook: 4 hours

Ingredients

1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons canola oil
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

Directions

In a small skillet, saute onion and garlic in oil until tender. 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. Yield: 6 cups.

Nutrition 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.

Hot Chili Cheese Dip published in Quick Cooking November/December 2003, p37

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