16 oz. can refried beans
1 cup picante sauce
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz. ) shredded cheddar cheese
3/4 cup sour cream
3 oz. pkg. cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa
In a bowl, combine beans, picante sauce, cheeses, sour cream, cream cheese, chili powder and cumin; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice.
Serve with tortilla chips and salsa.
Makes 4 1/2 cups
Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer, Stainless Steel