Hot Chili Dip

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

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

salsa, chili with beans, olives, velveeta cheese, tortilla chips

Taken from www.food.com/recipe/hot-chili-dip-363835 (may not work)