|1 can||(16 oz) refried beans|
|1 cup||Picante sauce|
|1 cup||Shredded Monterey jack cheese|
|1 cup||Shredded cheddar cheese|
|¾ cup||Sour cream|
|1 pack||(3 oz) cream cheese; softened|
|1 tablespoon||Chili powder|
|¼ 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.
Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Feb 07, 1998
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