I shared a recipe earlier this year (maybe last year?) for vegetarian chili dip but it needed some updating and newer photos. Keep reading to get the recipe (you’ll thank me later for something so good, easy and filling!)
Sunday: Vegetarian Chili Dip. We wanted something somewhat easy since we were enjoying a relatively lazy day!
Tuesday: Taco Tuesday – my 4-year-old is becoming a fan of tacos, so I do these as often as my husband will allow me to. (Time saving tip: Chop vegetables the night before and store in the refrigerator.)
Wednesday: Slow cooker vegetable beef stew (I’m traveling all day and we need a slow cooker option.)
Thursday: Grilled chicken and steamed vegetables.
Saturday: To be determined
Now for that recipe.
- 1 can vegetarian chili (we use Hormel)
- 1 container (16 ounces) of sour cream
- 1 jar (12 ounces) salsa
- 1 bag (16 ounces) shredded mozzarella cheese
- Layer each item in the slow cooker. I normally do the chili on the bottom, then sour cream, salsa and the cheese on top. Heat in the slow cooker on Low for approximately 1-2 hours - or until the cheese is melted.
Linking up with OrgJunkie for Menu Plan Monday – what’s on your menu this week?