HOT CHILI CHEESE DIP

HOT CHILI CHEESE DIP


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


In a small skillet, sauté’ onions 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.