• 1 medium onion, finely chopped 2 garlic cloves, minced
  • 1 teaspoons vegetable oil
  • 2 (15 ounce) cans chili without beans
  • 2 cups salsa
  • 2 (3 ounce) packages cream cheese, cubed
  • 2 (2.25 ounce) cans sliced ripe olives, drained
  • Tortilla 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. Stir before serving with tortilla chips.


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