Chili Dip

Course : Dips
Serves: 8-12
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2 Cans Chili with no beans
1 Can Refried Beans
1 Pound Shredded Cheese (Your flavor)
1 1/2 Cup Picante sauce
1 1/2 Cup Sour Cream
6 ounces Sliced olives

Preparation / Directions:

Heat chili and beans in microwave or crock pot. Stir in remaining items, except olives. Reheat to begin to melt the cheese, then top with olives.

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