Queso Blanco & Bean Slow Cooker

Ingredients

• 1 package (19 ounces) JOHNSONVILLE Queso with Pepper Jack Cheese Brats; cut into 1/4-inch cube-size pieces or 1 package (14 ounces) JOHNSONVILLE Jalapeno and Cheddar Smoked Sausage, 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

Cooking Instructions

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.