Bean and Cheese Dip

Valerie Converse

1 (14 oz) can of refried beans

3/4 cup sour cream

1 cup salsa

1 cup shredded cheddar cheese

1 cup shredded montery jack cheese

1 Tbsp chili powder

1/2 tsp cumin

Put all ingredients in a crockpot and set on high for 1 hour. Serve when all the cheese has melted and the dip is warm. Stir occassionally. To make this dip on the stove just put all ingredients in a pan and heat on low to medium heat until the cheese is melted. This should take about 10-15 minutes. Serve warm with tortilla chips