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.