1 (24 oz.) jar hot salsa
1 (15 oz.) can chili with beans
2 (2 1/4 oz. ea.) cans sliced ripe olives, drained
12 oz. mild cheese, cubed
tortilla chips

Combine all ingredients except tortilla chips in slow cooker. Cover. Cook on LOW for 1 to 2 hours or until cheese is melted, stirring halfway through.

Serve with tortilla chips.

Submitted by: Judy Brannock