Ingredients
1 can (16 ounces) vegetarian refried beans1 cup picante sauce1 cup shredded Monterey Jack cheese1 cup shredded cheddar cheese3/4 cup sour cream3 ounces cream cheese, softened1 tablespoon chili powder1/4 teaspoon ground cuminTortilla chips and salsa
Preparation
In a large bowl, combine the first 8 ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.
