Rio Grande Dip

Rio Grande Dip
Photo: Blaine Moats
Prep Time:
20 mins
Cook Time:
3 hrs
Total Time:
3 hrs 20 mins
8 cups


  • 8 ounce bulk Italian sausage

  • 1 small onion, finely chopped

  • 2 15 ounce cans refried black beans

  • 1 ½ cup shredded Monterey Jack cheese (6 ounces)

  • 1 ½ cup bottled salsa

  • 1 4 ounce can diced green chile peppers, undrained

  • Shredded Monterey Jack cheese (optional)

  • Scoop-shape tortilla chips and/or corn chips


  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 (per serving)

70 Calories
4g Fat
5g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 70
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 279mg 12%
Total Carbohydrate 5g 2%
Total Sugars 1g
Protein 4g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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