Bean Dip

[Roxy]

Bean Dip:

 

1 can-(16-oz.) 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

 

1 pkg.-(3-oz.) Cream Cheese, softened

 

1 T. Chili Powder

 

1/4 tsp. ground cumin

 

Tortilla Chips and Salsa

 

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.