Hot Chili Dip

This is so simple to just throw together in a slow cooker and there you have it...and yummy, hot dip for tortilla chips. I usually don't put the black olives in because my family doesn't care for those.

• Ready In: 2 hrs 5 mins
• Serves: 8-10
• Yields: 2 cups

Ingredients

• 1 (24 ounce) jar salsa
• 1 (15 ounce) can  chili with beans
• 2 (2 1/4ounce) cans sliced ripe olives, drained
• 12  ounces Velveeta cheese, cubed
• 1 (16 ounce) bag tortilla chips

Directions

1. In a 1-1/2-qt. slow cooker, combine the salsa, chili and olives.
2. Stir in cheese.
3. Cover and cook on low for 1-2 hours or until cheese is melted, stirring halfway through.
4. Serve with chips.