1 (15 oz.) can chili without beans
1 (8 oz.) pkg. cream cheese
1/2 c. chili sauce or jalapeno salsa
1 (2 1/4 oz.) can sliced black olives, drained

Combine chili and cream cheese in a medium saucepan. Cook over low heat until cheese melts, stirring occasionally. Stir in sauce and olives. Serve warm with chips. Yield 3 cups.