Green Olive Dip

Olive fans will love this dip. It’s cheesy and full of beef and beans. I like to use it as a festive filling for taco shells, too.

—BETH DUNAHAY LIMA, OH

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PREP: 30 MIN. • COOK: 3 HOURS • MAKES: 8 CUPS

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1 pound ground beef

1 medium sweet red pepper, chopped

1 small onion, chopped

1 can (16 ounces) refried beans

1 jar (16 ounces) mild salsa

2 cups (8 ounces) shredded part-skim mozzarella cheese

2 cups (8 ounces) shredded cheddar cheese

1 jar (5 ³/₄ ounces) sliced green olives with pimientos, drained

Tortilla chips

1. In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain.

2. Transfer to a greased 3-qt. slow cooker. Add the beans, salsa, cheeses and olives. Cover and cook on low for 3-4 hours or until cheese is melted, stirring occasionally. Serve with chips.