1 medium onion-finely chopped
2 garlic cloves-minced
2 tsp vegetable oil
2 cans (15 oz each) chili without beans
2 cups salsa
2 pkgs (3 oz each) cream cheese-cubed
2 cans (2-1/4 oz each) ripe olices-drained
Tortilla chips
In a skillet, saute onion and garlic in oil till tender. Transfer to a crockpot. Stir in the chili, salsa, cream cheese and olives. Cover nd cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with tortilla chips.
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