Salsa Chili Dip

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
Tortilla chips

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.



2 Comments

  1. Chef Jay Says:

    This is great. It is easy anyone could do it. Hope you could visit my website when you have time. Thank you.

  2. smspizza Says:

    Mmmm, these looks so good! I definitely want to try these 🙂


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