 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 16 |
|
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 process cheese (velveeta), cubed |
tortilla chips |
Directions:
1. 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.
|
|