Bean & Olive Dip

 

1 small can (about 7 oz.) chili with beans

1 small package (3 oz.) cream cheese, diced

1/4 C. sliced ripe olives

2 T. 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 onions. Makes about 1.75 C. (6 to 8 servings).