Hot Chili Dip

Name: Hot Chili Dip
Prep time: 5 min
Cook time: 60 min
Total time: 1 h 5 min
Yield: about 2 cups
Cuisine: North America, Mexican
Ingredients: 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, cubed; Tortilla chips

Total Time Prep: 5 min. Cook: 1 hour

Yield about 2 cups

Test Kitchen Approved

"I first made this zippy dip for my husband's birthday party," recalls Nikki Rosati of Franksville, Wisconsin. "So many people asked for the recipe that I photocopied it to pass out."

Ingredients

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, cubed
Tortilla chips

Directions

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 tortilla chips.

Nutrition Facts

2 tablespoons: 114 calories, 6g fat (4g saturated fat), 16mg cholesterol, 611mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 6g protein.

"I first made this zippy dip for my husband's birthday party," recalls Nikki Rosati of Franksville, Wisconsin. "So many people asked for the recipe that I photocopied it to pass out."

Recipe Creator