Bean dip

Wendi Wavrin Law, Omaha, NE, reprinted in Taste of Home Feb/Mar 1998, page 29
Found by Laura Christensen Colberg

Ingredients

1 16-oz can refried beans
1 cup picante sauce [typically Pace medium]
1 cup (4 oz) monterey/pepper jack cheese, shredded
1 cup (4 oz) cheddar cheese, shredded
3/4 cup sour cream
4 oz cream cheese
1 Tbs chili powder
1/4 tsp ground cumin
some tortilla chips & salsa

Procedure

  1. In a slow cooker, combine all ingredients (except chips).
  2. Cook on high for 2 hours or until heated through, stirring once or twice.
    [In a hurry, you can heat up on stove over low/medium heat.]
  3. Serve with chips and salsa.