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Bean & Olive Dip

Ingredients

  • 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
  1. In a 2- or 4-cup electric slow cooker, combine chili, cream cheese, olives, and chiles
  2. Cover and heat until cheese is melted (45 minutes to 1 hour).
  3. Stir gently to mix ingredients. Sprinkle with green onions.
  4. Serve with tortilla chips or baked flour tortilla triangles.

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