Crock Pot Championship Bean Dip

[Guest guest]

Crock Pot Championship Bean Dip

 

16 ounces refried beans

1 cup picante sauce

1 cup shredded Monterey jack cheese

1 cup shredded cheddar cheese

3/4 cup sour cream

3 ounces cream cheese -- softened

1 tablespoon chili powder

1/4 teaspoon ground cumin

tortilla chips and salsa

 

In a bowl, combine the first eight ingredients;

transfer to a slow cooker. Cover and cook on high for

2 hours or until heated through, stirring once or

twice. Serve with tortilla chips and salsa.

 

Source:

" Taste of Home, Feb/March 1998 "

Yield:

" 4 1/2 cups "