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Bean and Olive Dip
1 (about 7-oz) can chili with beans
1 (about 3-oz) pkg. cream cheese, diced
1/4 cup sliced ripe olives
2 Tbsp canned diced green chiles
sliced green onions
In a 2- or 4-cup electric slow cooker, combine chili, cream
cheese, olives, and chiles
Cover and heat until cheese is melted (45 minutes to 1
hour).
Stir gently to mix ingredients. Sprinkle with green onions.
Serve with tortilla chips or baked flour tortilla triangles.
Makes about 1-3/4 cups (6 to 8 servings)
Source: 'Crockery Cookbook' by Sunset
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