Queso Blanco and Black Bean Slow Cooker Dip recipe
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Ingredients
- 1 (14 ounce) package Johnsonville® Jalapeno and Cheese Smoked Sausage, finely diced 1 (8 ounce) package cream cheese, softened ½ cup sour cream 1 (15 ounce) can BUSH'S® Black Beans, drained and rinsed 1 cup shredded Monterey Jack cheese 1 cup salsa verde 1 clove garlic, minced Tortilla chips jalapeno peppers, sliced tomatoes, chopped chopped fresh cilantro lime
Nutrition Info
- 555.4 caloriescarbohydrate: 42.3 gcholesterol: 69.7 mgfat: 36.3 gfiber: 5.8 gprotein: 16.6 gsaturatedFat: 14.9 gservingSize: -sodium: 882.4 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Queso Blanco and Black Bean Slow Cooker Dip
Directions
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In a large bowl, blend softened cream cheese and sour cream until smooth.
Add diced sausage, black beans, shredded cheese, salsa, and garlic, mix gently to combine.
Transfer to a 2-quart slow cooker. Cover and cook on LOW for 2 1/2 hours, or until heated through, stirring every 30 minutes. Reduce heat to WARM to hold for serving.
Serve with tortilla chips. If desired, garnish with jalapenos, tomatoes, cilantro, or a squeeze of fresh lime juice.