Rio Grande Dip

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    • #264432

      (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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