Salsa Chili DipSeptember 1, 2010 | Email This Post Print This Post Post a Comment
1 (24 ounce) jar salsa
1 (15 ounce) can chili with beans
2 (2.25 ounce) cans sliced ripe olives, drained
1 (12 ounces) process American cheese, cubed
In a small slow cooker, add the salsa, chili and olives. Stir in cheese. Mix well.
Cover and cook on LOW for 1 to 2 hours or until cheese is melted; stirring halfway through.
Serve with chips.