Hot Chili Dip
Quick Cooking
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"I first made this zippy dip for my husband's birthday party," recalls Nikki Rosati of Franksville, Wisconsin. "So many people asked for the recipe that I photocopied it to pass out."
SERVINGS: 16
CATEGORY: Appetizer
METHOD: Slow Cooker
TIME: Prep: 5 min. Cook: 1 hour
Ingredients:
- 1 jar (24 ounces) salsa
- 1 can (15 ounces) chili with beans
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 12 ounces process cheese (Velveeta), cubed
- 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. Yield: about 2 cups.