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Hot Chili Dip

 Hot Chili Dip
"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."
16 ServingsPrep: 5 min. Cook: 1 hour


  • 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 114 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 611 mg sodium, 7 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.