Sanderson's Cookbook, Chile-Cheese Bean Dip

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Chile-Cheese Bean Dip

1 16-ounce can refried beans
1 8-ounce package cream cheese, cut into cubes and softened
3/4 cup chopped green onions
1 4-ounce can diced green chiles
3/4 cup shredded Cheddar cheese
1 2 1/4-ounce can sliced ripe olives, rinsed and drained
Tortilla strips for serving

Mix refried beans and cream cheese in a 1-quart electric slow cooker. Stir in green onions and chiles. Cover and cook until very hot (approximately 2 hours), stirring occasionally. Mix in 1/2 cup cheese and olives. Sprinkle the remaining 1/4 cup cheese on top. Serve immediately with tortilla strips.