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Recipe: Rio Grande Dip (using Italian sausage, refried beans, crock pot)

Appetizers and Snacks
RIO GRANDE DIP

8 oz. bulk Italian sausage
1 small onion, finely chopped
2 cans (15 oz. each) refried black beans
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups bottled salsa
1 (4 oz) can diced green chile peppers, undrained
FOR SERVING:
Shredded jack cheese (optional, for topping)
Scoop shape tortilla chips and/or corn chips (for serving)

In 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.

Cover crock pot and cook on LOW setting for 3 to 4 hours or on HIGH setting for 1 1/2 to 2 hours. Stir well before serving.

If desired, keep warm in 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.

Makes 8 cups
MsgID: 1112139
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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