1 (16 oz.) can refried beans
1 c. picante sauce
1 c. (4 oz.) Monterey Jack cheese
1 c. (4 oz.) shredded Cheddar cheese
3/4 c. sour cream
1 pkg. cream cheese, softened
1 tbsp. chili powder
1/4 tsp. ground cumin
tortilla chips and salsa

Combine and place in slow cooker. Cook on high for 2 hours, stirring occasionally. Serve with chips and salsa.