Championship Bean Dip

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

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