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Rio Grande Dip




Source of Recipe


bhg.com


List of Ingredients






8 ounces bulk Italian sausage
1 small onion, finely chopped
2 15 ounces cans refried black beans
1 ½ cups shredded Monterey Jack cheese (6 ounces)
1 ½ 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

Recipe



Step 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.

Step 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.

Step 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.