Chipotle, Chorizo, and Bean Dip

By mamapig

Give your guests a Tex-Mex treat with a satisfying bean dip that brims with flavor thanks to pungent chorizo sausage and spicy chipotle peppers.

Ingredients

• 8 oz. uncooked chorizo sausage, casings removed if present
• 1/2 cup chopped onion (1 medium)
• 2 cloves garlic, minced
• 1 15 oz. can black beans, rinsed and drained
• 1 14 1/2 oz. can diced tomatoes, undrained
• 1/4 cup snipped fresh cilantro
• 1 tsp. chopped canned chipotle peppers in adobo sauce*
• 1 15 oz. 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

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

From the Test Kitchen

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and warm water.