Bean 'n' Olive Dip

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

In crock pot, combine chili, cream cheese, olives and chiles. Cover and cook on LOW approximately 1 hour until cheese melts. Stir gently to mix ingredients. Sprinkle scallions on top.

Serve with blue or white tortilla chips.

Makes 12-16 servings.