https://foodland.iga.com/Recipes/Detail/3926/Hot_Chili_Dip
Yield: about 2 cups
| 1 | jar | (24 oz.) salsa | |
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| 1 | can | (15 oz.) chili with beans | |
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| 2 | cans | (2.25 oz.) sliced ripe olives, drained | |
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| 12 | oz. | Velveeta, cubed | |
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| Tortilla chips | |||
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In a small 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.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/3926/Hot_Chili_Dip
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