Hot Chili Dip

Name: Hot Chili Dip
Prep time: 5 min
Cook time: 60 min
Total time: 1 h 5 min
Yield: about 2 cups.
Cuisine: North America, Mexican
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 Velveeta, cubed; Tortilla chips

TOTAL TIME: Prep: 5 min. Cook: 1 hour YIELD: about 2 cups.

"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."

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 Velveeta, cubed
Tortilla chips

Directions

1. 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 tortilla chips.

Nutrition Facts

2 tablespoons: 114 calories, 6g fat (4g saturated fat), 16mg cholesterol, 611mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 6g protein.

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