Hot Chili Dip

Yield:
about 2 cups

Ingredients:

  1. 1 jar (24 oz.) salsa
  2. 1 can (15 oz.) chili with beans
  3. 2 cans (2.25 oz.) sliced ripe olives, drained
  4. 12 oz. Velveeta, cubed
  5. Tortilla chips
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.



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