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Hot Chili Cheese Dip

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

Directions

  • 1. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
  • 2. 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.

Nutrition Facts

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

Reviews

Average Rating: 4.571428
  • mamaknowsbest
    Jan 11, 2015

    Half the recipe was the perfect fit for my mini-crockpot! Made an excellent hot dip to serve next to a cold layered mexican dip. Like reviewer Pattysue22, I too, added shreaded pepper jack cheese to make it a bit more spy. In my minicrock it was warm and ready to eat within an hour. Quick, easy and very little prep. Perfect for the begining of a party.

  • Dec 31, 1969

    I needed something to take that I could throw in a crockpot at lunch and be ready to go when I got home from work. I followed the recipe exactly and it was good, but decided to add an 8 oz. package of shredded mexican cheese after sampling. This is a definite keeper!! I was asked several times for the recipe. Thanks for sharing!!!!

  • nhatalsky
    Dec 31, 1969

    I made this recipe exactly as written, but the end result was that it was the consistency of a soup and not a dip. I ended up adding two 8-ounce packages of cream cheese instead of two 3-ounce packages. This definitely helped, so much so, that I'm wondering if the 3-ounce packages are a missprint. The 8-ounces did the trick, and my dip looked a lot more like the consistency of the picture. Also, because I'm a cheese-lover, I threw in a 2-cup package of Mexican-blend shredded cheese. With these changes, I would definitely make this again, but probably only half the recipe unless I was feeding a huge crowd.

  • nhatalsky
    Dec 31, 1969

    I made this recipe exactly as written, but the end result was that it was the consistency of a soup and not a dip. I ended up adding two 8-ounce packages of cream cheese instead of to 3-ounce packages. This definitely helped, so much so, that I'm wondering if the 3-ounce packages are a missprint. The 8-ounces did the trick, and my dip looked a lot more like the consistency of the picture. Also, because I'm a cheese-lover, I through in a 2-cup package of Mexican-blend shredded cheese. With these changes, I would definitely make this again, but probably only half the recipe unless I was feeding a huge crowd.

  • MaryFaith528
    Aug 3, 2011

    This dip is addictive! We use fritos to dip. Pretty easy to make and leftovers still taste good reheated.

  • Dec 30, 2010

    Very good! Super easy to make

  • mimit10
    Dec 31, 1969

    This will good and easy for a surpise B'Day party I am planning, and easy, too! Thanks.

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