Hot Chili Cheese Dip (From Taste of Home magazine)

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.