'Another one from new Taste of Home; this was a runner up recipe'
1 can (16 oz) refried beans
1 cup picante sauce
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
3/4 cup sour cream
1 pkg (3 oz) cream cheese, softened
1 Tbsp chili powder
1/4 tsp 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
