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Mexican Bean Dip

1 can (17 oz.) refried beans
1 can (4 oz.) diced green chilies
1 can (2 1/4 oz.) sliced ripe olives
1 (8 oz.) guacamole dip (or mashed avocado)
2 tomatoes, diced (or Ortega chili salsa)
4 to 6 green onions, sliced
1 c. grated cheddar cheese


Warm in oven until cheese melts. Serve with corn chips.


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