The Best Bean Dip

What You'll Need

• one can (16 ounces) refried beans
• one cup picante sauce
• one cup (four ounces) shredded Monterey Jack cheese
• one cup (four ounces) shredded cheddar cheese
• three quarters cup sour cream
• one package (three ounces) cream cheese, softened
• one tablespoon chili powder
• one quarter teaspoon ground cumin (or more to taste)
• tortilla chips

How to Make It

1. In a large bowl, combine the first eight ingredients; transfer to a small (1-1/2-qt) slow cooker.
2. Cover and cook on high for two hours or until heated through, stirring intermittently.
3. Serve with tortilla chips and salsa.
4. Optional ways of preparing:
5. The slow cooker is ideal because it keeps the dip warm but you can also prepare this in the oven or even microwave.

For the Oven:

6. Bake dip at 350 degrees for 20-30 minutes or until hot and bubbly.

Microwave:

7. Heat in a microwave safe bowl for five to eight minutes or until cheese is melted and smooth.
8. Stir every couple of minutes.

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