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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 48 |
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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. 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. Yield: 6 cups.
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