Slow Cooker Rio Grande Dip

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5 users rated this recipe an average rating of 3.5
  • Makes: 16 servings
  • Serving Size: 1/4 cup
  • Yields: 8 cups
  • Prep: 20 mins
  • Cook: 3 hrs low, high 1-1/2 hours
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Slow Cooker Rio Grande Dip
Ingredients
8
ounces bulk Italian sausage
1
small onion, finely chopped
2
15 ounce cans refried black beans
1 1/2
1 1/2
cups bottled salsa
1
4 ounce can diced green chile peppers, undrained
 
Scoop-shape tortilla chips and/or corn chips
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.
Nutrition Facts (Slow Cooker Rio Grande Dip)
    Per serving:
  • 70 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 10 mg chol.,
  • 279 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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