You'll love this warmed-up, no-fuss version of your favorite Mexican dip.For more recipes like these, visit SparkPeople.
Coat the liner of a slow cooker with nonstick spray.
Mix the refried beans with 1/2 cup water, then spread into the bottom of the slow cooker.
Top with the beans, vegetables, garlic and half the spices.
In a medium bowl, mix the cream cheese, sour cream and remaining spices. Spread over the vegetables.
Top with the salsa and sprinkle on the cheese.
Cook on low for up to four hours, until the cheese is melted and the beans are warm.