1 (16 oz.) can refried beans
1 cup picante sauce
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
3/4 cup sour cream
1 (3 oz.) package cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Directions: In a bowl, combine 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.
Notes: We use mild picante, but you can use hot to step it up.