Queso Dip (Crockpot)

Here's what you need:

• 7 oz. can of green chilies
• 10 oz. can fire roasted tomatoes (with chilies)
• 15 oz. can Bush's Black bean, drained but not rinsed
• 15 oz. can sweet corn, drained
• 16 oz. tub of white queso cheese (I use Pancho's brand)
• 15 - 20 oz. salsa of your choice
• 8 oz. block of cream cheese
• 8 oz. block of pepper jack cheese, shredded
• 16 oz. block of Monterey Jack cheese, shredded

Add the first 6 ingredients to your crockpot and give it a stir to combine. Place your cream cheese block on the top and then add your shredded cheese. 

Put the lid on for 1 hour on HIGH and then give it a stir and turn it to LOW for 1-2 hours until all the cheese is melted and combined well. Then turn to WARM to keep warm. Enjoy!

**NOTES: I sometimes add the Jimmy Dean fully cooked turkey sausage crumbles as well or you can cook up some pork sausage and crumble it up and add it to the cheese mixture.