1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons vegetable 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 or Corn Chips
In a skillet, saute onion and garlic in oil until tender. Transfer to a 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. Serve with tortilla or corn chips.
2 garlic cloves, minced
2 teaspoons vegetable 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 or Corn Chips
In a skillet, saute onion and garlic in oil until tender. Transfer to a 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. Serve with tortilla or corn chips.