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SLOW-COOK TANGY CHILI DIP
•
1 medium onion,
finely chopped
•
3 teaspoons
canola oil
•
3 garlic cloves,
minced
•
5½ cups (45 oz)chili
without beans
•
2½ cups salsa
•
24 oz (3 cups) cream
cheese, cubed
•
6 oz sliced ripe
olives, drained
In a small skillet, saute onion in oil until tender.
Add garlic; cook 1 minute longer.
Transfer mixture to removable bowl.
Stir in the chili, salsa, cream cheese and olives.
Cover and heat on LOW setting for 4 hours or
until heated through, stirring occasionally.
BLACK BEAN DIP
•
7½ cups black beans
(rinsed and drained)
•
3½ tbsp balsamic
vinegar
•
8 tbsps (½ cup)
ketchup
•
2 tsp apple
cider vinegar
•
2 tsp salt
•
1 tsp onion powder
•
1½ tsp chili powder
Combine all ingredients and mix until creamy.
Heat at LOW setting for 15 minutes before
serving, stirring occasionally.
Содержание TACO TUESDAY TTRDP4RD
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