Bean and Cheese dip (crockpot style)

For the Super Bowl my husband requested salsa and then the morning of, right before we walked out the door for church he said a bean dip would be good too.  I looked in the delectable delights cookbook we got while in Missouri and found this recipe.  My husband and I hurried to put all the ingredients in and ran out the door. When we got home and took it out of the crock-pot, I was a little hesitant about the texture, but after it set a little bit, it turned out great. Plus it helped tone down the salsa that I had made a little too hot. (In my defense, I was fasting the morning I made the salsa so I could not taste, then add, and taste again.  I just had to go with the recipe and hope it was just right)

Bean and Cheese dip
1 cup refried beans
1 (15 oz) can chili beans, drained and rinsed
1 cup salsa
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
3/4 cup sour cream
1 T chili powder
1/2 tsp cumin

Put all ingredients into a crock-pot and stir.  Cook for 2 hours on high, or 3 hours on low.