Rio Grande Dip
- Servings: 8 cups
No-stress entertaining starts with a little scheduling. Let your slow cooker heat this hearty sausage and refried bean dip for a low maintenance appetizer. Use a rubber or plastic spoon to stir or spoon the dip to minimize the chance of nicking the liner with hard metal utensils. For a casual buffet, serve the dip right from the slow cooker. Set a bowl of chips nearby. The slow cooker liner saves on cleanup for such sticky foods as refried beans. Just let it cool, remove the empty liner, and toss.
Reynolds Kitchens tip
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- 8 ounces bulk Italian sausage
- 1 small onion, finely chopped
- 2 15-ounce cans refried black beans
- 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
- 1 1/2 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
- Disposable slow cooker liner
In a large skillet, cook sausage and onion over medium-high heat until meat is brown. Drain off fat. Place the disposable slow cooker liner inside a 3 1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine meat mixture, refried beans, the 1-1/2 cups cheese, the salsa, and chile peppers; add to slow cooker.
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
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.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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