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Chile-Cheese Refried Bean Dip
16 oz can fat-free refried beans
8 oz cream cheese, softened
3/4 cup scallions, chopped
4 oz can diced green chiles
3/4 cup Cheddar cheese, shredded
2.25 oz can sliced ripe olives, rinsed and drained
In a 1-quart mini electric 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 l/4
Cup cheese on top. Serve immediately with tortilla chips for dipping.
Makes about 2 cups
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Cheese Bean Dip