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Rio Grande Dip*

Prep Time: 15 minutes
Cook Time: 1 1/2 - 4 hours
Makes: 6 cups

8 oz bulk Italian sausage
1/3 cup (1 small) finely chopped onion
2 15-oz cans refried black beans
1 1/2 cups bottled salsa
1 4-oz can diced green chile peppers
1 1/2 cups (6 oz) shredded Monterey Jack cheese

In a large skillet cook the sausage and onion until meat is brown. Drain off fat. In a 3 1/2- to 4-quart slow cooker combine meat mixture, refried black beans, salsa, and undrained chile peppers. Stir in cheese.

Cover and cook on low-heat for 3-4 hours or on high heat for 1 1/2 - 2 hours.

Serve immediately or keep covered on low-heat setting for up to 2 hours. Stir just before serving. Serve dip with vegetable dippers.

10 g carb per 1/4 cup dip with 1 cup vegetables

Low-Carb Slow Cooker Recipes