Chili Cheese Dip IV

This dip goes fast because it’s so good and not too spicy. Cheese, salsa and chili are the main ingredients — the olives may be omitted.

Original recipe makes 4 cups


1 (15 ounce) can chili without beans
1 cup shredded Cheddar cheese
1 (8 ounce) jar chunky salsa
1 (2.25 ounce) can chopped black olives, drained
1 (18 ounce) package tortilla chips

  • PREP

    15 mins

  • COOK

    5 mins


    20 mins


  1. In a medium microwave safe bowl, mix chili without beans, Cheddar cheese, chunky salsa, and black olives.
  2. Microwave the mixture on High approximately 3 minutes, until cheese begins to melt. Stir the mixture, and return to microwave. Continue cooking in microwave in 1 to 3 minute intervals, until thoroughly blended and hot. Serve with tortilla chips.


Calories: 106 kcal
Carbohydrates: 11.9 g
Cholesterol: 6 mg
Fat: 5.4 g
Fiber: 1.2 g
Protein: 3.2 g
Sodium: 201 mg