Add the refried beans, pinto beans, sour cream, 1 cup of the cheese, and the ranch dressing packet to the slow cooker. Stir and flatten out. Clean up the edges with a paper towel for a cleaner look.
Sprinkle over the remaining cheese.
Cover and cook on HIGH for 2 to 2 1/2 hours or until hot and bubbly. Serve with salsa and chips.
Nutritional values are approximate and do not include the chips.