Bean Olive Dip

2 cans (7-oz) chili with beans
6 oz cream cheese, cut into small cubes
1/2 cup sliced ripe olives
4 Tbs canned diced green chiles
Sliced green scallions, washed thoroughly

In crockpot, combine chili, cream cheese, olives and
chiles. Cover and heat on low until cream cheese melts,
about 1 hour. Stir very gently to mix ingredients.
Sprinkle with scallions. Serve with blue or white
tortilla chips. Makes approx 12-16 servings.