SECRET Cinco de Mayo bean dip (with recipe in description)

16 Oz. Refried beans
1 cup picante sauce of choice
4 Oz. Softened cream cheese
4 Oz. Shredded Colby Jack Cheese
4 Oz. Sour cream
1 Tbsp. Crushed garlic
1 Tbsp. Worcestershire sauce
1 Tbsp. Mexican hot sauce
1/2 Tsp. Mexican Oregano
1/2 Tsp. Chili Powder
1/4 Tsp. Crushed Red Pepper
1/4 Tsp. Cayenne Pepper
1/4 Tsp. Ground Cumin

Combine ingredients, cover and refrigerate 4-24 hours.
This can be microwaved as needed, but I don’t.

I either use a crock pot if the rebels are coming over to take a swing at the piñata, OR bake in a 325 degree oven in ramekins.

Serve w/tortilla chips OR use this as your base in a 7-layer bean dip your guests will love!