Hot Chili Cheese Dip

To simplify party preparation, I use my slow cooker to create this thick and cheesy dip. Your guests won’t be able to stop themselves! —Jeanie Carrigan, Madera, CA

Prep: 20 min. • Cook: 4 hours Makes: 6 cups

1 medium onion, finely chopped 2 tsp. canola oil 2 garlic cloves, minced 2 cans (15 oz. each) chili without beans 2 cups salsa 6 oz. cream cheese, cubed 2 cans (21/4 oz. each) sliced ripe olives, drained

Tortilla chips

1. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.

2. Transfer to a 3-qt. slow cooker. Stir in the chili, salsa, cream cheese and olives. Cover and cook on low until heated through, stirring occasionally, about 4 hours. Stir dip before serving with tortilla chips.

2 TBSP. 38 cal., 2g fat (1g sat. fat), 7mg chol., 144mg sod., 3g carb.

(1g sugars, 0 fiber), 1g pro.

“All these recipes are slow-cooked for easy prep and serving. If you don’t have enough crocks, throw your favorite fresh salsa together, turn to storebought pulled pork and bake the potatoes using another method.”

—ANNAMARIE HIGLEY, ASSOCIATE EDITOR