Bean Dip

Ingredients

• 1 can (16 ounces) refried beans
• 1 cup picante sauce
• 1 cup (4 oz) shredded Monterey Jack cheese
• 1 cup (4 oz) shredded cheddar cheese
• 3/4 cup sour cream
• 3 ounce cream cheese, softened, softened
• 1 tablespoon chili powder
• 1/4 teaspoon ground cumin, or more to taste

Directions

In a large bowl, combine the first eight ingredients.

1. Transfer to a small (1 ½ qt) slow cooker.
2. Cover and cook on high for 2 hours or until heated through, stirring intermittently.
3. Serve with tortilla chips and salsa.