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Zippy Bean Dip
1 can (16 oz.) refried
1 cup picante sauce
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
3/4 cup sour cream
1 package (3 oz.) 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.
Yield: 4-1/2 cups