- 1 lb homemade refried beans
- 1 cup salsa
- 1 cup Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 cup sour cream
- 3 oz cream cheese, cubed
- 1 Tbsp chili powder
- 1/4 tsp cumin
- tortilla chips for dipping
- Combine all non-chip ingredients in a 2 or 3 quart slow cooker and stir.
- We used a 3 quart slow cooker.
- Cover and cook on high for 2 hours, stirring every 30 minutes.
- Serve warm with chips.