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Rio Grande Dip

Rio Grande Dip

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!
Course Appetizer
Cuisine American
Keyword dip, southwestern
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 servings
Calories 97kcal


  • ½ pound Italian sausage I used hot, but you can also substitute Mexican chorizo
  • ½ cup sweet onion finely chopped
  • 2 15 ounce refried black beans
  • 1 ½ cups salsa
  • 1 4 ounce green chile peppers diced, un-drained
  • 1 ½ 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.


Calories: 97kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 334mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg