The Best Bean Dip Ever

The Best Bean Dip Ever 

1 can, 16 ounces refried beans
1 cup chunky salsa
1 cup shredded Monterey Jack cheese, (4 ounces)
1 cup shredded cheddar cheese, (4 ounces)
3/4 cup sour cream
1 (3 ounces) package cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin, (or more to taste)
tortilla chips


In a large bowl, combine the first eight ingredients; transfer to a small (1-1/2-qt) slow cooker. Cover and cook on high for 2 hours or until heated through, stirring intermittently. Serve with tortilla chips and salsa.

Optional ways of preparing: 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: Bake dip at 350 degrees for 20-30 minutes or until hot and bubbly.
Microwave: Heat in a microwave safe bowl for 5-8 minutes or until cheese is melted and smooth. Stir every couple of minutes.