Chile Cheese Refried Bean Dip
|Canned fat free refried beans||16 Ounce (1 Can)|
|Cream cheese||8 , cut into cubes, softened (1 Package)|
|Chopped scallions||3⁄4 Cup (12 tbs)|
|Canned diced green chilies||4 Ounce (1 Can)|
|Shredded cheddar cheese||3⁄4 Cup (12 tbs)|
|Canned sliced ripe olives||2 1⁄4 Ounce, rinsed and drained (1 Can)|
|Tortilla chips||1 Cup (16 tbs) (Adjust Quantity As Needed)|
1. In a 1-quart mini electric slow cooker, mix together the retried beans and cream cheese. Stir in the scallions and chiles.
2. Cover, plug in the cooker, and cook 2 hours, stirring once or twice, until very hot.
3. Mix in 1/2 cup cheese and the olives. Sprinkle the remaining 1/4 cup cheese on top.