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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.

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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


Step 1

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.

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.

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