Roxy
Starter
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.
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.