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Chile-cheese Refried Bean Dip

1 can fat-free refried beans -- (16-ounce)
1 package cream cheese -- (8-ounce) cut into cubes, softened
3/4 Cup scallions -- chopped
1 can diced green chiles -- (4-ounce)
3/4 Cup Cheddar cheese -- shredded
1 can sliced ripe olives -- (2 1/4-ounce) rinsed and drained
Tortilla chips -- for serving

In a 1-quart mini slow cooker, mix together the refried beans and cream cheese. Stir in the scallions and Chiles. Cover, plug in the cooker, and cook 2 hours, stirring once or twice, until very hot. Mix in 1/2 Cup cheese and the olives. Sprinkle the remaining 1/4 Cup cheese on top. Serve immediately with tortilla chips for dipping.

Makes aouut 2 cups

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