Hot Chili Dip
"This is so simple to just throw together in a slow cooker and there you have it...and yummy, hot dip for tortilla chips. I usually don't put the black olives in because my family doesn't care for those."
- Ready In:
- 2hrs 5mins
- Ingredients:
- 5
- Yields:
-
2 cups
- Serves:
- 8-10
ingredients
- 1 (24 ounce) jar salsa
- 1 (15 ounce) can chili with beans
- 2 (2 1/4 ounce) cans sliced ripe olives, drained
- 12 ounces Velveeta cheese, cubed
- 1 (16 ounce) bag tortilla chips
directions
- 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.
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