Ingredients

The following ingredients have 4 Servings
  • 1 onion (finely chopped)
  • 2 teaspoons extra virgin olive oil
  • 2 garlic cloves (minced)
  • 2 cans (15 ounces each chili without beans)
  • 2 cups salsa
  • 1 1/2 blocks (12 ounces total cream cheese)
  • 2 cups shredded cheese (I used a mix of pepper jack and sharp cheddar)
  • 2 cans (2 1/2 ounces each sliced ripe/black olives, drained)
  • tortilla chips for serving
  • sliced green onions to garnish

Instruction

  • Sauté the chopped onion in olive oil until translucent and tender. Add the garlic and cook for an additional minute.
  • Transfer the cooked onions and garlic to a 3-quart slow cooker. Add in the chili, salsa, cream cheese, shredded cheese, and olives.
  • Cover and cook on low for 2-3 hours. Stir frequently while cooking.
  • Garnish with sliced green onions and serve with tortilla chips.