Bean Dip
Ingredients
- 1 can (16 ounces) refried beans
- 1 C picante sauce
- 1 C (4 oz) shredded Monterey Jack cheese
- 1 C (4 oz) shredded cheddar cheese
- ¾ C sour cream
- 3 oz cream cheese, softened
- 1 TBSP chili powder
- ¼ tsp ground cumin (or more to taste)
Directions
In a large bowl, combine the first eight ingredients.
- Transfer to a small (1 ½ qt) slow cooker.
- Cover and cook on high for 2 hours or until heated through, stirring intermittently.
- Serve with tortilla chips and salsa.