Prep: 10 min. Cook: 2 hours.
Ingredients1 package (14 ounces) Johnsonville® Jalapeno and Cheese Smoked Sausage, finely diced1 – 8oz. package cream cheese, softened1/2 cup sour cream1 can (15 ounces) Bush’s Black Beans, drained and rinsed1 cup shredded Monterey Jack cheese1 cup salsa verde1 clove garlic, mincedTortilla chipsFresh jalapeno peppers, tomatoes, cilantro or lime wedge (optional garnish)
DirectionsIn 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.
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