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Queso Blanco & Bean Slow Cooker Dip
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Servings
12
Prep Time
10
minutes
Cook Time
2 hours

Queso Blanco & Bean Slow Cooker Dip

Perfect for your next game day gathering, this recipe combines the great flavors of Johnsonville Sausage, beans and salsa verde.  All it takes is a few simple steps to create a creamy, crowd pleasing dip.

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Ingredients

  • 1

    package (19 ounces) JOHNSONVILLE Queso with Pepper Jack Cheese Brats, prepared according to package directions; cut into 1/4-inch cube-size pieces OR 1 package (14 ounces) JOHNSONVILLE Jalapeno and Cheddar Smoked Sausage Links, cut into 1/4-inch cube-size pieces

  • 1

    package (8 ounces) cream cheese, softened

  • 1/2

    cup sour cream

  • 1

    can (15.5 ounces) black beans, rinsed and drained

  • 1

    cup shredded Monterey Jack cheese

  • 1

    cup salsa verde

  • 2

    cloves garlic, minced

  • Tortilla chips

  • Fresh jalapeno pepper slices,chopped tomatoes, cilantro or lime wedges, to garnish

Directions

  1. In a large bowl, blend softened cream cheese and sour cream until smooth.

  2. Add the sausage pieces, beans, shredded cheese, salsa and garlic; mix gently to combine.

  3. 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 and hold for serving.

  4. Serve with tortilla chips. Garnish with jalapenos, tomatoes, cilantro or lime wedges.