Black Bean and Goat Cheese Dip (Slow Cooker)

From the blog "A Year of Slow Cooking". This recipe is for the mini Little Dipper slow cooker. It can be doubled for a slightly larger slow cooker, or do what I did, using a heat-safe bowl and a larger slow cooker. I'm guessing on servings - I ate most of this instead of dinner.

• Ready In: 2 hrs 5 mins
• Serves: 6

Ingredients

• 8  ounces  refried black beans (1/2 of a can)
• 2  garlic cloves, chopped
• 1⁄2 lime, juiced
• 1  teaspoon cayenne pepper
• 1  teaspoon cumin
• 2  tablespoons  chopped cilantro leaves
• 3 -5  slices  goat cheese, about 2 to 3 ounces

Directions

1. Mix all of the ingredients except the cheese in a Little Dipper (If you don't have one, mix in a small heat proof bowl). (Note - this was very spicy, so reduce the cayenne if you don't want it that hot).
2. Top with the cheese and heat for 1 to 2 hours. (If you don't have a Little Dipper, place a rack in your slow cooker - I use canning jar rings - and pour about 1/2 in of hot water into the slow cooker, Place paper towels under the lid and heat for around 1 1/2 hours on High).
3. Serve with tortilla chips.