Bean Dip

[Roxy]

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.