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Rio Grande Dip

Rio Grande Dip

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Rated: 0
  • Makes: 24 servings
  • Prep 20 mins
  • Slow Cook 3 hrs to 4 hrs (low)
  • Serving Size: 2 tablespoons dip with about 6 chips
  • Carb Grams Per Serving: 12

Ingredients

  • 4 ounces uncooked turkey Italian sausage, casings removed if needed
  • 1/2 of a small onion, finely chopped
  • 1 15 - ounce can reduced-fat refried black beans
  • 3/4 cup shredded reduced-fat Monterey Jack cheese (3 ounces)
  • 3/4 cup bottled salsa
  • 1/2 4 - ounce can diced green chiles, undrained
  • 2 tablespoons shredded reduced-fat Monterey Jack cheese (optional)
  • 1 9 - ounce bag scoop-shape baked tortilla chips

Directions

  1. In a medium skillet, cook sausage and onion over medium-high heat until meat is brown, stirring to break up sausage as it cooks. Drain off fat. Transfer meat mixture to a 1-1/2-quart slow cooker. Stir in refried beans, 3/4 cup cheese, the salsa, and chiles.
  2. Cover and cook on low-heat setting for 3 to 4 hours. If no heat setting is available, cook for 3 to 4 hours.
  3. Stir well before serving. If desired, keep warm in the slow cooker on warm or low-heat setting for up to 2 hours. If desired, sprinkle with 2 tablespoons cheese. Serve dip with tortilla chips.

Nutrition Facts Per Serving:

Servings Per Recipe: 24
PER SERVING: 76 cal., 2 g total fat (1 g sat. fat), 5 mg chol., 258 mg sodium, 12 g carb. (2 g fiber, 1 g sugars), 4 g pro.

Diabetic Exchanges

Starch (d.e): 1