Bean & 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.
Share & Print
0 0 100 0