Skip links
Taste of Home Logo
Hot Chili Dip

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

  • 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.

Nutrition Facts

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

Reviews

Average Rating: 4.25
  • meanmary5
    Jun 28, 2010

    I don't do chili with beans, I used a can of Stagg's steakhouse chili, better flavor and no additional starch.

  • HBcook
    Dec 31, 1969

    OMG this is so good you can't stop eating it!! I did mine in the MW on 60% - worked perfectly.

  • HBcook
    Dec 31, 1969

    OMG this is so good you can't stop eating it!! I did mine in the MW on 60% - worked perfectly.

  • HBcook
    Dec 31, 1969

    OMG this is so good you can't stop eating it!! I did mine in the MW on 60% - worked perfectly.

  • Maxi
    Dec 31, 1969

    The oven would be one choice!

  • jekah
    Dec 31, 1969

    what is the alternative for cooking this dip without using a slow cooker?

© 2020 RDA Enthusiast Brands, LLC