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In A Small Skillet, Saute Onion In Oil Until Tender. Add Garlic; Cook 1 Minute Longer. Transfer To A 3-Qt. Slow Cooker. Stir In The Chili, Salsa, Cream Cheese And Olives. Cover And Cook On Low For 4 Hours Or Until Heated Through, Stirring Occasionally. Stir Before Serving With Tortilla Chips.
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