Ingredients
- 1 can (16 oz.) refried beans
- 1 cup picante sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 3/4 cup sour cream
- 1 pkg. (3 oz.) cream cheese, softened
- 1 tbsp. chili powder
- 1/4 tsp. ground cumin
- Tortilla chips and salsa
Directions
In a bowl, combine the first eight ingreidents; transfer to a crockpot. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.
Yield: 4 1/2 cups
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Submitted 6/13/05.
Source: 1999 Taste of Home Annual Recipes
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Championship Bean Dip