Revved up chili dip

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.

Virus-free. www.avg.com

Mommy Trapp’s chip dip

Mommy Trapp’s Chip Dip
2 pounds Velveeta cheese, cubed
1/4 cup milk
1 cup Cheddar cheese, grated
2 (2 3/4 ounce) cans green chilies
1 small jar pimentos
Combine all ingredients in 3 quart slow cooker. Cover; cook on high for 1 hour, or until cheese melts. Stir frequently. Turn cooker to low and serve with chips of your choice.
Variation:
Add chopped jalapeno peppers if you want a spicier dip.
Makes 18 to 24 servings.

Virus-free. www.avg.com