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Hot taco dip by Connie Anderson
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| Spread into pie pan | |
| 1 oz | Cream cheese |
| 1 can | bean less chili |
| Chopped green onions | |
| 1 can | green chilies |
| 1 can | black olives sliced |
Cover with shredded cheddar and Monterey Jack cheese
Bake at 350° for 20 minutes
Serve with tortilla chips
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