1 can refried beans 1 cup picante sauce 1 cup shredded Monterrey Jack cheese 1 cup shredded cheddar cheese 3/4 c. sour cream 1 pkg. (3 oz) cream cheese, softened 1 T. chili powder 1/4 t. ground cumin
Directions
Combine all ingredients in a slow cooker. Cover and cook on high for 2 hrs. or until heated through, stirring once or twice. Serve with tortilla chips and salsa.
