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SLOW COOKER 7-LAYER CHILI CHEESE DIP Recipe

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This recipe for SLOW COOKER 7-LAYER CHILI CHEESE DIP is from The Benton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (15-oz.) cans thick chili (I use Nalley's)
1 (16-oz.) container sour cream
1 (8-oz.) pkg. sharp cheddar cheese, grated
1 (2.25-oz.) container black olives, drained
1/4 cup sliced jalapeņos (use the jarred kind)
2 Roma tomatoes, cut in half, remove seeds and juice, then dice
1/4 cup sliced green onions
Party sized bag of large fritos
Directions:
Directions:
Spray a 6-quart slow cooker with non-stick spray.
Start by spreading the chili down first, then add the sour cream. The easiest way to get the sour layer down is to add the sour cream down in spoonfuls all over the top of the chili, then take a spatula and spread it out evenly. Add the shredded cheese. (Don't add the other ingredients yet.)
Cover and cook on HIGH for 2 hours.
Add the olives, jalapenos, tomatoes. and green onions.
Serve with Frito Scoops.

 

 

 

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