My friends and neighbors expect me to bring this irresistible dip to every gathering. When I arrive, they ask, “You brought your bean dip, didn’t you?” If there are any leftovers, we use them to make bean and cheese burritos the next day. I’ve given out this recipe a hundred times.
—WENDI WAVRIN LAW OMAHA, NE
PREP: 10 MIN. • COOK: 2 HOURS • MAKES: 4 1/2 CUPS
1 can (16 ounces) refried beans
1 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream
1 package (3 ounces) cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa
In a large bowl, combine the first eight ingredients; transfer to a 1 1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.