Queso Blanco and Black Bean Slow Cooker Dip recipe
All Recipes Trusted Brands: Recipes and TipsIngredients
-
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 calories
carbohydrate: 42.3 g
cholesterol: 69.7 mg
fat: 36.3 g
fiber: 5.8 g
protein: 16.6 g
saturatedFat: 14.9 g
servingSize: -
sodium: 882.4 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -
Directions Queso Blanco and Black Bean Slow Cooker Dip
Directions
-
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.