I absolutely loved this dip. Almost all of my favorite flavors were in each bite. Italian sausage, onion, refried black beans (if you haven’t tried refried black beans, you should because they are great!), spicy tomato salsa, green chiles, and of course, cheese. Now, I didn’t go crazy with the cheese as I normally would in a dip like this Rio Grande dip. Nope, I love all of the ingredients so much that I wanted each to be represented. No hiding under the cheese!
I found it interesting that the original recipe used Italian sausage. That’s what I used, and I loved it. It does seem that for a more southwestern angle, you might want to use Mexican chorizo or just ground beef. But no matter which you use, this Rio Grande dip is a winner.
Oh, and I would highly recommend making a double batch. This dip makes an excellent topping for nachos, hot dogs, or even baked potatoes. It’s good stuff!
Also try my pizza dip.
Rio Grande Dip
- 1/2 pound Italian sausage I used hot, but you can also substitute Mexican chorizo
- 1/2 cup sweet onion finely chopped
- 2 15 ounce refried black beans
- 1 1/2 cups salsa
- 1 4 ounce green chile peppers diced, un-drained
- 1 1/2 cups Monterey Jack cheese shredded, plus more for garnish
- cilantro chopped, for garnish
- Tortilla or corn chips for serving
- Crumble the sausage into a large skillet or Dutch oven and brown over medium-high heat.
- Add in the beans, salsa, and chile peppers. Stir. Bring to a simmer.
- Add in the cheese and reduce heat to low. Stir to melt.
- Serve with chips, garnished with more cheese and chopped cilantro, if desired.
Nutritional values are approximate.