Add the refried beans, mild green chiles, sour cream, salsa, fresh lime juice, garlic powder, onion powder, cumin, chili powder, and mexican cheese to a 1.5 quart slow cooker and stir well to combine

Cook on high for 1 - 1.5 hours, until the bean dip is hot and bubbly, stirring as needed

Salt to taste

Serve the crock pot bean dip as dip with tortilla chips, or as filling for tacos, burritos, enchiladas, etc. It makes a great appetizer too!