Slow cooker, corn, and jalapeño dip

Ingrédients

2 15.25oz cans whole kernel corn, drained

1 15oz can black beans, rinsed and drained

4 oz can diced jalapeños, or substitute with 4oz can diced green chiles for a milder version

1/2 cup sour cream

2 cups shredded pepper jack cheese

1 tsp minced garlic

salt and pepper

8 oz cream cheese, cut into 16 cubes

1/3 cup diced green onions

Instructions

Combine all the ingredients except the cream cheese and green onions in the bowl of your slow cooker and stir to combine.

Sprinkle the top with the cubes of cream cheese. Cover and cook on LOW for 2 hours.

Stir the dip and increase the temperature to HIGH for 15 minutes. Stir again and top with the diced green onions. Serve warm with corn chips or over grilled chicken.