Ingredients
1 jar (24 ounces) salsa1 can (15 ounces) chili with beans2 cans (2-1/4 ounces each) sliced ripe olives, drained12 ounces Velveeta, cubedTortilla chips
Preparation
In a 1-1/2-qt. slow cooker, combine the 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.
