RIO GRANDE DIP

1/2 lb chorizo

2 cans (15-oz each) refried black beans

1 1/2 cups bottled salsa

1 can (4-oz) diced green chilies, do not drain

1 1/2 cups Monterey Jack cheese, shredded

chips or pita wedges for dipping

In a skillet, cook chorizo and onion until browned. Drain off all fat.

In a 3 1/2 to 4-qt slow cooker, combine the meat mixture, beans, salsa, and green chilies; stir to combine.

Stir in the cheese.

Cover and cook on low 3 to 4 hours or on high 1 1/2 to 2 hours.

Serve immediately or keep on keep warm setting up to 2 hours.

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