1 16 ounce can refried beans
1 cup picante sauce
4 ounces shredded Monterey Jack cheese
4 ounces shredded cheddar cheese
3/4 cup sour cream
3 ounces cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
tortilla chips and salsa
In a bowl, combine the first eight ingredients; 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. 4 1/2 cups.
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