Hot Chili Dip
From mountainmama 15 years agoIngredients
- 1 jar (24 ounces) salsa shopping list
- 1 can (15 ounces) chili with beans shopping list
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained shopping list
- 12 ounces process cheese (Velveeta), cubed shopping list
- tortilla chips shopping list
How to make it
- In a 1-1/2-qt. 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.
- Yield: about 2 cups.
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