This recipe is definitely a crowd-pleaser in terms of flavor, but its ingredients also offer some notable health benefits. The salsa provides antioxidants and Vitamin C from tomatoes and peppers, which help support the immune system. Chili with beans serves as a solid source of plant-based protein and fiber, aiding in digestion and keeping you feeling full for longer. Additionally, olives contain heart-healthy fats and Vitamin E. While the processed cheese does make it high in calories and sodium, consuming this dip in moderation makes it a great energy-boosting snack that provides a quick fuel lift.
Ingredients
- 1 jar (24 ounces) salsa
- 1 can (15 ounces) chili with beans
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 12 ounces process cheese (Velveeta), cubed
- Tortilla chips
Instructions
In a 1-1/2-qt. slow cooker, combine the salsa, chili and olives. Stir in cheese. Cover and cook on low for 1-2 hours or until cheese is melted, stirring halfway through. Serve with chips.
Yield: about 2 cups.
