Chorizo Bean Dip

By MooK

Ingredients

• 8 oz bulk chorizo
• 1 can (16 oz) refried beans
• 1 can (14.5 oz) fire-roasted diced tomatoes, drained
• 1 1/2 cups shredded Cheddar cheese (6 oz)
• 1 tablespoon chopped chipotle chile in adobo sauce
• 2 tablespoons coarsely chopped fresh cilantro leaves

Preparation

Step 1

Spray 2- to 3-quart slow cooker with cooking spray.
In 10-inch skillet, cook chorizo over medium-high heat 5 to 7 minutes, stirring to break up large pieces, until no longer pink; drain.

In slow cooker, mix chorizo, beans, tomatoes, 1 cup of the cheese and the chipotle chile; stir to combine. Cover; cook on High heat setting 1 1/2 to 2 hours or Low heat setting 2 1/2 to 3 hours or until bubbling; stir to combine, and top with remaining 1/2 cup cheese and the cilantro.

Serve warm with chips.