Hot Chili Dip Recipe

[quicklook-recipe prep_time=”5 min” cook_time=”60 min” serves=”16″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=”2 tablespoons”]
[ingredients-left]

• 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 VELVEETA Pasteurized Prepared Cheese Product, cubed
• Tortilla chips

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 5 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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. Yield: about 2 cups.[/step-item][/step-list-wrapper]

[nutrition-info calories=”114″ calories_fat=”” fat=”6g” sat_fat=”4g” choles=”16mg” sodium=”611mg” carbs=”7g” sugars=”” protein=”6g” fiber=”2g”]

[/nutrition-info]

Originally Published in Reader's Digest