Hot Chili Dip Recipe
- 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
- 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 chips. Yield: about 2 cups.
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.
Reviews for Hot Chili Dip
Sweet Red Wine
Enjoy this recipe with a sweet red wine.