Rio Grande Dip- Dump Recipes

(Better Homes & Gardens Recipe) 8oz bulk Italian sausage 1/3 cup finely chopped onion (1 small) 2 (15oz) cans refried black beans 1 1/2 cups bottled salsa 1 (4oz) can diced green chiles, undrained 1 1/2 cups shredded Monterey Jack sheese (6oz) Vegetable dippers or toasted whole wheat pita

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Thread: Rio Grande Dip

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    Default Rio Grande Dip

    (Better Homes & Gardens Recipe)

    8oz bulk Italian sausage
    1/3 cup finely chopped onion (1 small)
    2 (15oz) cans refried black beans
    1 1/2 cups bottled salsa
    1 (4oz) can diced green chiles, undrained
    1 1/2 cups shredded Monterey Jack sheese (6oz)
    Vegetable dippers or toasted whole wheat pita wedges

    1.) In large skillet cook sausage & onion until meat is brown. Drain.
    2.) In crock pot, combine meat, onions, black beans, salsa & undrained chile peppers. Stir in cheese.
    3.) Cover & cook on Low for 3-4 hrs or on High for 1 1/2-2 hrs.
    4.) Serve immediately or keep warm on low heat setting for up to 2 hrs. Stir just before serving.

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