1 can (16 ounces) refried beans
1 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream
1 pkg (3 ounces) cream cheese, softened
1 TBSP chili powder
1/4 tsp ground cumin
Serve with tortilla chips
In a bowl, combine all ingredients, but the tortilla chips (and don’t worry – it may not LOOK “pretty” – refried beans aren’t the most attractive of the foods out there, but trust me, it is so good, and once it cooks, and the cheese melts, it WILL be tantalizing!).
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.
Categories: Appetizers Tags:
Photos:
beandip
tasteofhome
IMG_1191
catebogue
IMG_1194
IMG_1195
IMG_1255
catebogue