Hot Cheesy Bean Dip

Here is the recipe for the bean dip I brought that night. I doubled it to fill up the crockpot a bit more, but here is the single recipe.

16 oz. can refried beans
1 c. salsa (I used a combo of red and green)
2 c. grated cheese (a combo of monterey jack and cheddar)
1 c. sour cream
3 oz. cream cheese, cubed
1 Tbs. chili powder

Pour all ingredients into a crockpot. Heat on high for 2 hours. Stir occasionally.
{Or I imagine you could heat it up in an 8x8 pan on 325 or 350, but I would cover it with foil so it doesn't dry out. However, it might be difficult to keep warm.)

**NOTE: I used fat-free beans, lowfat sour cream, and 1/3 less fat cream cheese. I thought it tasted great even with the "less fat" products. Just FYI.