Saturday, January 7, 2012

Chili-Cheese Dip

The same day I made the Snicker/Apple Salad, I made this Chili-Cheese Dip to eat while we were watching football and vegging. I am not usually a huge fan of canned chili but this dip was great.  It was perfect for a rainy day!

Chili-Cheese Dip

2 cans of Wolf Brand Chili - no beans
2   8 oz blocks cream cheese, softened
16 oz jar favorite salsa (I used a mixture of mild and hot)
2 small cans sliced ripe olives  (reserve a few to sprinkle on top)
1 cup cheddar cheese, grated
green onions sauteed to soften if desired

Mix ingredients and put in a crockpot to heat.  OR... preheat oven to 350 and spray pan with cooking spray. Top a few of black olives and hit til bubbly around edges. Top with a little extra grated cheese, allow to soften and serve hot with favorite tortilla chips!

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