Roxy
New member
Bean Dip:
1 can-(16-oz.) refried beans
1 cup Picante Sauce
1 cup-(4-oz.) Shredded Monterey Jack Cheese
1 cup-(4-oz.) Shredded Cheddar Cheese
3/4 cup sour cream
1 pkg.-(3-oz.) Cream Cheese, softened
1 T. Chili Powder
1/4 tsp. 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.
1 can-(16-oz.) refried beans
1 cup Picante Sauce
1 cup-(4-oz.) Shredded Monterey Jack Cheese
1 cup-(4-oz.) Shredded Cheddar Cheese
3/4 cup sour cream
1 pkg.-(3-oz.) Cream Cheese, softened
1 T. Chili Powder
1/4 tsp. 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.
Last edited by a moderator: