1 (16 oz.) can refried beans
1 c. shredded Monterey Jack cheese
3/4 c. sour cream
1 tbsp. chili powder
1 (16 oz.) jar salsa
1 c. shredded Cheddar cheese
1 (3 oz.) pkg. cream cheese
1/4 tsp. ground cumin

In a bowl, mix all ingredients together. Transfer to a slow cooker. Cover and cook on high until heated through. Stir occasionally. Serve with tortilla chips.

May substitute Ro-Tel tomatoes or picante sauce for salsa.