1 can (15 oz.) chili with beans
2 cans (2-1/4 oz. each) sliced ripe olives, drained
12 oz. process American cheese, cubed
Tortilla chips
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| HOT CHILI DIP | |
| Yields about 2 cups | |
| 1 jar (24 oz.) salsa 1 can (15 oz.) chili with beans 2 cans (2-1/4 oz. each) sliced ripe olives, drained 12 oz. process American cheese, cubed Tortilla chips |
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| 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. | |