Prep 15 mins
Cook 5 mins
An easy to prepare dip with a Mexican flavor.
- 2 (10 3/4 ounce) cans chili beef soup
- 2 (11 ounce) cans cheddar cheese soup, undiluted
- 2 1⁄2 ounces black olives, chopped
- 2 ounces pimiento, diced
- 3 (10 ounce) bags tortilla chips
- Combine first 4 ingredients in a saucepan; cook over low heat until throughly heated, stirring often.
- Serve warm with tortilla chips.