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Rio Grande Dip

Makes: 16 servings
Serving size: 1/4cup Yield: 8 cups
Prep 20 mins Cook 3 hrs  (low) or 1-1/2 hours (high)
Rio Grande Dip
Ingredients
  • 8 ounces  bulk Italian sausage
  • 1 small onion, finely chopped
  • 2 15 ounce cans refried black beans
  • 1 1/2 cups  shredded Monterey Jack cheese (6 ounces)
  • 1 1/2 cups  bottled salsa
  • 1 4 ounce can diced green chile peppers, undrained
  • Shredded Monterey Jack cheese (optional)
  • 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 (Rio Grande Dip)
  • Servings Per Recipe 16,
  • cal. (kcal) 70,
  • Fat, total (g) 4,
  • chol. (mg) 10,
  • sat. fat (g) 2,
  • carb. (g) 5,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 4,
  • sodium (mg) 279,
  • Percent Daily Values are based on a 2,000 calorie diet

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