Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| \N \N | 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