1 can (15 ounce size) refried black beans 1/2 cup chunky salsa 1/2 cup cream cheese 1/2 cup shredded pepperjack or Monterey Jack cheese 1/2 teaspoon cumin 1/2 cup chopped cilantro or green onion
Combine refried beans, salsa, cream cheese, cheese and cumin in 1 1/2-quart slow cooker. Cover and cook on HIGH for 1 1/2 to 2 hours or until hot, stirring once after 1 hour. Stir in cilantro. (Dip will stay warm in covered slow cooker for 2 hours).
Serve with baked corn tortilla chips and red, green and yellow bell pepper strips.