Multi-Cooker Recipe Snacks & Apps Recipe

Queso Blanco & Bean Slow Cooker

10 mins
2 hrs
Portions: 12 Servings

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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Made by the Sausage Chefs



  • 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.