Here is the recipe for the queso I made last Sunday for the Young Women's and Young Men's Christmas lesson. I originally found the recipe here, but the recipe below has my alterations on it.
1 can (16 ounces) refried beans
1 cup salsa (I used Tostito's Restaurant Style), put in a blender or food processor until smooth
2 cups of a Mexican blend cheese (I used an entire small package of Western Family's)
3/4 cup sour cream
1 package (3 ounces) cream cheese, cut into small cubes
1 tablespoon chili powder
1/2 teaspoon ground cumin
In a large bowl, combine the first eight ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups.
