Bean & Olive Dip (Small Crock Pot)

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.

Makes about 1-3/4 cups (6 to 8 servings)