Prep: 10 min. Cook: 2 hours.
1 package (14 ounces) Johnsonville® Jalapeno and Cheese Smoked Sausage, finely diced
1 – 8oz. package cream cheese, softened
1/2 cup sour cream
1 can (15 ounces) Bush’s Black Beans, drained and rinsed
1 cup shredded Monterey Jack cheese
1 cup salsa verde
1 clove garlic, minced
Fresh jalapeno peppers, tomatoes, cilantro or lime wedge (optional garnish)
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.
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