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Hot Chili Dip

"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."
  • Total Time
    Prep: 5 min. Cook: 1 hour
  • Makes
    about 2 cups

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

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

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Reviews

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Average Rating:
  • Galations
    Mar 18, 2013

    No comment left

  • meanmary5
    Jun 28, 2010

    I don't do chili with beans, I used a can of Stagg's steakhouse chili, better flavor and no additional starch.

  • Carol Hyland
    Jan 8, 2010

    No comment left

  • HBcook
    Jun 8, 2009

    OMG this is so good you can't stop eating it!! I did mine in the MW on 60% - worked perfectly.

  • HBcook
    Jun 8, 2009

    OMG this is so good you can't stop eating it!! I did mine in the MW on 60% - worked perfectly.

  • HBcook
    Jun 8, 2009

    OMG this is so good you can't stop eating it!! I did mine in the MW on 60% - worked perfectly.

  • carole1010
    May 23, 2009

    No comment left

  • Maxi
    Mar 2, 2009

    The oven would be one choice!

  • jekah
    Mar 2, 2009

    what is the alternative for cooking this dip without using a slow cooker?

  • FriedaG
    May 24, 2007

    No comment left