What’s better than a famous 7-Layer Dip? Making it in a slow cooker! It’s a great way to get the warm taco-y flavors combined with the cool crunch of taco toppings without sacrificing flavor. Serve with large chips and enjoy!
Prep Time:10 minutes
Cook Time:2 hours
Total Time:2 hours 10 minutes
Category:Sides & Sauces
2 (15-ounce) cans chilli with beans
1 (16-ounce) container sour cream
1/2 (8-oounce) container creamcheese, at room temperature
1 (8-ounce) package shredded Mexican-blend cheese
1 (2.25-ounce) can black olives, drained
1/4 cup sliced jalapenos, jarred or fresh
2 tomatoes, seeded and diced
1/4 cup sliced scallions
Corn chips or tortilla chips, for serving
Spray the insert of a 6-quart slow cooker with cooking spray.
Spread the chili evenly over the bottom of the slow cooker.
In a large bowl, combine the sour cream and cream cheese and stir until well combined. Dollop the mixture over the chili, then spread it out evenly.
Sprinkle the Mexican-blend cheese over the top of the sour cream mixture.
Cover and cook on High for 1 1/2 to 2 hours.
Add the black olives, jalapenos, tomatoes, and scallions in layers.