- Serves 4.
- 1/4 cup chopped onion
- 1 Tablespoon olive oil
- 1 small jar spaghetti sauce
- 1 (10-1/2 oz.) can chili without beans
- 1/2 cup shredded sharp cheddar cheese
- Crisp corn chips
Sauté onions in oil. Stir in spaghetti sauce and chili. Heat thoroughly. Top with cheese and use chips for dipping. (For added spice I grind up dried habanera peppers and store them in a Ziploc bag. I sprinkle a tiny amount over this dip. Be careful—a little goes a long way.)