Hot Chili Dip

Yield: about 2 cups

Ingredients

1 jar (24 oz.) salsa

1 can (15 oz.) chili with beans

2 cans (2.25 oz.) sliced ripe olives, drained

12 oz. Velveeta, cubed

Tortilla chips

Add To

Directions:

In a small slow cooker, combine the salsa, chili and olives. Stir in cheese. Cover and cook on low for 1-2 hours or until cheese is melted, stirring halfway through. Serve with chips.

Please note that some ingredients and brands may not be available in every store.

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