Slow Cooker Rio Grande Dip


This easy dip recipe simmers in your slow cooker with you finish the rest of the menu. Italian sausage and refried black beans make this slightly spicy slow cooker appetizer hearty, too.

Slow Cooker Rio Grande Dip ,
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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