Categories: Appetizers, Slow Cooker, Tex-Mex

Ingredients

• 1 (16 ounce) can refried beans
• 1 cup picante sauce
• 1/2 cup sour cream (regular or low-fat)
• 1 tablespoon chili powder
• 1/4 teaspoon ground cumin
• 1 (3 ounce) package cream cheese, diced
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• tortilla chips, for serving

Directions

1. Combine the beans, picante sauce, sour cream, chili powder, and cumin in the slow cooker; stir until smooth.

2. Fold in the cream cheese, Jack and cheddar cheese.

3. Cover and cook on LOW for 1 ½ to 3 hours, until the dip is hot throughout and the cheeses are melted.

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