"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."
- 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
- 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.
Originally published as Hot Chili Dip in Quick Cooking March/April 2001, p21
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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