1 can (16 ounces) refried beans 1 cup picante sauce 1 cup (4 ounces) shredded Monterey Jack cheese 1 cup (4 ounces) shredded cheddar cheese 3/4 cup sour cream 1 package (3 ounces) cream cheese, softened 1 tablespoon chili powder 1/4 teaspoon ground cumin Tortilla chips and salsa Directions
In a large bowl, combine the first eight ingredients; transfer to a
1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until
heated through, stirring once or twice. Serve with tortilla chips and
salsa. Yield: 4-1/2 cups.