Chipotle, Chorizo, and Bean Dip

By gstark

Ingredients

• 8 ounces uncooked chorizo sausage, casings removed if present
• 1/2 cup chopped onion (1 medium)
• 2 cloves garlic, minced
• 1 15 ounce can black beans, rinsed and drained
• 1 14 1/2 ounce can diced tomatoes, undrained
• 1/4 cup snipped fresh cilantro
• 1 teaspoons chopped canned chipotle peppers in adobo sauce*
• 1 15 ounce can pinto beans, rinsed and drained
• 1/2 cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
• Lime wedges
• Scoop-shape tortilla chips or mini sweet peppers, halved and seeded

Preparation

Step 1

Directions

In a medium skillet cook sausage, onion, and garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Remove mixture from skillet; drain on paper towels.

In a medium bowl combine sausage mixture, black beans, tomatoes, cilantro, and chipotle peppers. In a 1-1/2-quart slow cooker mash pinto beans. Top with tomato mixture and sprinkle with cheese.

Cover and cook on low-heat setting for about 4 hours or on high-heat setting for about 2 hours or until bubbly.

Serve immediately or keep warm, covered, on warm-heat or low-heat setting for up to 2 hours. Serve dip with lime wedges and tortilla chips.