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Ingredients4 h 15 m servings 166 cals
Original recipe yields 20 servings (2 1/2 quarts)
- Heat butter in a skillet over medium heat; cook and stir onion and garlic until tender, 5 to 10 minutes. Transfer onion mixture to a slow cooker.
- Mix chili, cream cheese, salsa, and jalapeno peppers with onion mixture in the slow cooker.
- Cook on Low, stirring occasionally, for 4 hours.
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 166 calories; 13.5 g fat; 6.1 g carbohydrates; 6 g protein; 45 mg cholesterol; 411 mg sodium. Full nutrition
ReviewsRead all reviews 3
Super Bowl dip hit. I chose it because the recipe is so simple, and I'm glad I did.
Made exactly as written and got runner up in a friendly Mexican appetizer competition! Delicious!