1 medium onion, finely chopped
2 garlic cloves, minced
2 tsp. vegetable oil
2 cans chili without beans
2 cups salsa
2 pkgs (3 oz each) cream cheese, cubed
2 cans (2 1/4 oz. each) sliced olives, drained
Tortilla chips
In a skillet, saute onion and garlic in oil until tender. Transfer to a slow cooler. 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.
(I used store bought green salsa, and I used plain old chili with beans.) This was so good that we forgot it was an appetizer and only had the dip for dinner.
