Roxy Posted June 1, 2010 Share Posted June 1, 2010 Bean Dip: 1-(16-oz.) Can Refried Beans 1 Cup Picante Sauce 1 Cup Shredded Monterey Jack Cheese 1 cup Shredded Cheddar Cheese 3/4 Cup Sour Cream 1-(8-oz.) Package 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 Salaa. Quote Link to comment
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