Cheesy White Bean Tomato Bake

Get out and measure your ingredients.

Lightly spray the inside of the slow cooker with non-stick cooking spray.

Add the drained beans, garlic, shallot, tomatoes, salt, white pepper, cayenne pepper, and cream cheese.

Gently stir to combine.

Cover and cook on low for 6 hours.

Shred the cheese into a bowl. Set aside 1⁄4 cup, and add the rest to the slow cooker. Stir gently and cook for 30 minutes.

Thinly slice the basil and fold into the slow cooker. Top with the rest of the cheese. Cover and cook for 30 more minutes, or until the cheese has completely melted.

Garnish with a pinch of basil and pepper.

Serve with crackers, chips or bread. You can also put a spoonful over rice or pasta. Enjoy every bite.

Equipment Needed

Spice Level: