Revved Up 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 American cheese, cubed
In 2 to 3 quart slow cooker, combine salsa, chili and olives. Stir in cheese. Cover; cook on low for 2 hours, or until cheese is melted, stirring halfway through. Serve with sturdy tortilla chips.
Makes 15 servings.