Use and Care Manual

ENGLISH

SLOW-COOK TANGY CHILI DIP

• 1 medium onion,

nely chopped

• 3 teaspoons

canola oil

• 3 garlic cloves,

minced

• 5½ cups (45 oz)chili

without beans

• 2½ cups salsa

• 24 oz (3 cups) cream

cheese, cubed

• 6 oz sliced ripe

olives, drained

In a small skillet, saute onion in oil until tender.

Add garlic; cook 1 minute longer.

Transfer mixture to removable bowl.

Stir in the chili, salsa, cream cheese and olives.

Cover and heat on LOW setting for 4 hours or

until heated through, stirring occasionally.

BLACK BEAN DIP

• 7½ cups black beans

(rinsed and drained)

• 3½ tbsp balsamic

vinegar

• 8 tbsps (½ cup)

ketchup

• 2 tsp apple

cider vinegar

• 2 tsp salt

• 1 tsp onion powder

• 1½ tsp chili powder

Combine all ingredients and mix until creamy.

Heat at LOW setting for 15 minutes before

serving, stirring occasionally.