Hot Mexican Dip

Family: Jennifer Smiddy

1 cup sour cream
3oz cream cheese
16 oz can refried beans
1/2 cup Picante sauce
2 tsp chili powder
1/2 tsp cumin
2 cups cheese (Cheddar and Jack)

Blend top 6 ingredients together. Spray a large casserole dish with
non-stick spray. Layer dip with 1 cup each cheddar and Monterey jack cheese.
Bake at 350 for 20 minutes. Serve hot with nacho chips.

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