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Bean and Olive Dip

1 small can (about 7 oz) chili with beans
1 small package (3 oz) cream cheese, diced
1/4 cup sliced ripe olives
2 tbsp canned diced green chiles
Sliced green onions


In a 2- or 4-cup 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 cups (6 to 8 servings).

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