• 1 tablespoon EVOO Extra Virgin Olive Oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped or grated
  • 1/4 cup salsa, whatever is left in the bottom of your jar
  • 2 tablespoons chicken stock or water
  • 1 cup shredded sharp cheddar cheese
  • A handful chopped cilantro
Serves: 4 as a snack


Heat EVOO in a medium skillet over medium-high heat. Saut onion and garlic until tender, about 2-3 minutes.


Add salsa and stock, and bring to a bubble. Stir in cheese and cilantro.


Serve with tortilla chips alongside for dipping.