Rio Grande Dip

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3.5 by 7 people

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  • Makes: 16 servings
  • Serving Size: 1/4 cup
  • Makes: 8 cups
  • Prep: 20 mins
  • Cook: 3 hrs (low) or 1-1/2 hours (high)

Rio Grande Dip

Directions

  1. In a large skillet, cook sausage and onion over medium-high heat until meat is brown. Drain off fat. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker. Stir in refried beans, the 1-1/2 cups cheese, the salsa, and chile peppers.
  2. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
  3. Stir well before serving. If desired, keep warm in the slow cooker on low-heat setting for up to 2 hours. If desired, sprinkle with additional cheese. Serve dip with tortilla and/or corn chips.
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Nutrition Facts (Rio Grande Dip)

  • Per serving:
  • 70 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 10 mg chol. ,
  • 279 mg sodium ,
  • 5 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 4 g pro.
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7 Ratings

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