Ingredients
4 cups shredded Monterey Jack cheese4 cups shredded cheddar cheese1 can (16 ounces) refried beans1 bottle (16 ounces) taco sauce2 cups sour cream2 medium tomatoes, chopped1 medium onion, chopped1 can (6 ounces) pitted ripe olives, drained and chopped1 can (4 ounces) chopped green chiles1 tablespoon lemon juiceTortilla chip scoops and thinly sliced green onions
Preparation
Combine the first 10 ingredients in a greased 5- or 6-qt. slow cooker. Cook, covered, on low until cheese is melted, 4-5 hours, stirring every hour. Serve with tortilla chips and green onions.
