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!
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!
Post a Comment