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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 16 |
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This is so simple to just throw together in a slow cooker and there you have it...and yummy, hot dip for tortilla chips. I usually don't put the black olives in because my family doesn't care for those. Ingredients:
1 (24 ounce) jar salsa |
1 (15 ounce) can chili with beans |
2 (2 1/4 ounce) cans sliced ripe olives, drained |
12 ounces velveeta cheese, cubed |
1 (16 ounce) bag tortilla chips |
Directions:
1. In a 1-1/2-qt. slow cooker, combine the salsa, chili and olives.
2. Stir in cheese.
3. Cover and cook on low for 1-2 hours or until cheese is melted, stirring halfway through.
4. Serve with chips.
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