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    Hot Bean Dip


    Source of Recipe


    (TOH Feb/Mar 98)

    List of Ingredients





    16 oz. refried beans
    1 c. picante sauce
    1 c. shredded Monterey Jack cheese
    3/4 c. sour cream
    3 oz. package cream cheese, softened
    1 T. chili powder
    1/4 t. ground cumin
    Tortilla chips and salsa

    Recipe




    In a bowl, combine the first 8 ingredients; transfer to a slow cooker. Cover and cook on high 2 hours or until heated through, stirring only once or twice. Serve with tortilla chips and salsa.

 

 

 

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