Menu

Hot Chili Dip

Add a Review
Total Time
Prep: 5 min. Cook: 1 hour

By Taste Of Home Editorial Team

Recipe by Nikki Rosati, Franksville, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 19, 2023

"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."

Test Kitchen Approved

Hot Chili Dip

0 | 0 Reviews Add your review
Yield: about 2 cups
Prep: 5 min
Cook: 1 hour
Save Saved Saving print

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 Velveeta, cubed
  • Tortilla chips
Text Ingredients

Directions

  1. In a 1-1/2-qt. slow cooker, combine 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 tortilla chips.

Nutrition Facts

2 tablespoons: 114 calories, 6g fat (4g saturated fat), 16mg cholesterol, 611mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 6g protein.
Loading Popular in the Community
Loading Reviews