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Hot Chili Dip

1 jar (24 oz. ) salsa
1 can (15 oz. ) chili with beans
2 cans (2 1/4 oz. each) sliced ripe olives, drained
12 oz. process American cheese, cubed
Tortilla chips


In a small slow cooker, combine the salsa, chili and olives. Stir in cheese. Cover and cook on LOW for 1-2 hrs. or until cheese is melted, stirring halfway through. Serve with chips.

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