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Hot Chili Cheese Dip

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.
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    6 cups

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

  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
  • 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: 38 calories, 2g fat (1g saturated fat), 7mg cholesterol, 144mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 1g protein.

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