Chili Mushroom Taco Dip _lowres

Advocate staff photo by CHARLES CHAMPAGNE -- Savory summer quiche


Chili Mushroom Taco Dip

Serves 8 to 10. Recipe is by Julie Kay.

2 (15-ounce) cans chili, beanless

1 (1.25-ounce) package dry taco mix

1 (4.24) can black olive pieces

1 (8 ounce) package fresh mushrooms, sliced

2 tablespoons jalapeno slices

1 cup cheddar cheese

Pita crackers, melba toast or tortilla chips

1. Put chili, taco mix, olives, mushrooms and jalapeno slices into slow cooker.

2. Cook on Low for 3 to 4 hours. Stir and add cheese. When cheese is melted, use as a dip or spread for crackers, pita chips or melba toast.