1 15 ounce can refried beans
1 cup picante sauce
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
3/4 cup sour cream
1 3 ounce package cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
tortilla chips and salsa
In a bowl, combine the first 8 ingredients; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with chips and salsa.
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