Hot Tamale Mexican Dip

• 1/2 lb. (8 oz.) Mexican VELVEETA, cut up
• 2 jars (13.5 oz. each) tamales, chopped
• 2 cans (15 oz. each) hot chili without beans
• 1 jar (16 oz.) TACO BELL Thick & Chunky Medium Salsa
• 1/2 cup chopped pitted ripe olives

1. Mix all ingredients in slow cooker.
2. Heat on LOW for about 1-1/2 hours or until VELVEETA is completely melted, stirring occasionally.
3. Serve with NABISCO Crackers or tortilla chips.

velveeta, tamales, hot chili, taco, olives

Taken from www.kraftrecipes.com/recipes/hot-tamale-mexican-dip-56734.aspx (may not work)