Ingredients:
- 1/2 small onion, chopped
- 1/2 clove garlic, minced
- 1 teaspoon vegetable oil
- 1 (150z) can chili with beans
- 1/2 cup prepared medium salsa
- 3 tablespoons cream cheese
- 3 tablespoons cheddar cheese, grated
Directions:
- Place the onion, oil, and garlic in the inner cooking pot.
Press the COOK SWITCH and sauté for 3 minutes. Use a
large wooden spoon to gently stir as the onion and garlic
cook. Add the chili, salsa, cream cheese, and cheddar
cheese. Stir to combine all of the ingredients, and place the lid
securely onto the rice cooker. Cook for 4 minutes.
Carefully open the lid, keeping hands and face away to
avoid steam, and stir the dip. Cook again for 3 minutes.
Open the lid and stir again. Continue cooking until the dip
is warm throughout and the cheeses are melted. When
done, serve in a large bowl and use the tortilla chips for
dipping. Serves 4.
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