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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Beth Hensperger Ingredients:
1 (16 ounce) can refried beans |
1 cup picante sauce |
1/2 cup sour cream (regular or low-fat) |
1 tablespoon chili powder |
1/4 teaspoon ground cumin |
1 (3 ounce) package cream cheese, diced |
1 cup shredded monterey jack cheese |
1 cup shredded cheddar cheese |
tortilla chips, for serving |
Directions:
1. Combine the beans, picante sauce, sour cream, chili powder, and cumin in the slow cooker; stir until smooth.
2. Fold in the cream cheese, Jack and cheddar cheese.
3. Cover and cook on LOW for 1 1/2 to 3 hours, until the dip is hot throughout and the cheeses are melted.
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