Bean and Salsa Dip

• 1 (16 ounce) can refried beans, fat free
• 1 (14 1/2 ounce) can tomatoes, diced, undrained
• 1 (10 ounce) can tomatoes and green chilies, diced, undrained
• 1 (4 1/2 ounce) can green chilies, chopped, undrained
• 1 (4 1/4 ounce) can ripe olives, chopped, undrained
• 34 cup frozen corn, thawed
• 12 cup green onion, sliced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 12 teaspoon garlic powder
• 14 teaspoon red pepper
• 12 cup cilantro, minced
• 6 ounces sharp cheddar cheese, shredded
• 18 ounces tortilla chips

1. Place first 11 ingredients in a 4 quart slow cooker; stir well.
2. Cover with lid; cook on low for 2 to 4 hours.
3. Turn slow cooker off; stir in cilantro.
4. Sprinkle cheese over dip; cover and let stand 5 minutes or till cheese melts (do not stir).
5. Serve with tortilla chips.

beans, tomatoes, tomatoes, green chilies, ripe olives, frozen corn, green onion, ground cumin, chili powder, garlic, red pepper, cilantro, cheddar cheese, tortilla chips

Taken from www.food.com/recipe/bean-and-salsa-dip-469570 (may not work)