Chorizo And Bean Dip Recipe

Cook chorizo

Heat a 10-inch skillet over medium heat. Add the chorizo (casings removed) and break it up with a wooden spoon. Cook until browned and cooked through, about 6–8 minutes, stirring occasionally. If chorizo releases excessive fat, spoon off and discard all but 1 tablespoon.

Sauté aromatics

Add the diced onion to the skillet with the reserved tablespoon of chorizo fat. Sauté until translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Add beans and liquids

Stir in the drained pinto and black beans, drained green chiles, salsa, and chicken broth. Mix to combine and bring to a gentle simmer.

Season

Add cumin, chili powder, smoked paprika, salt, and pepper. Stir well and simmer uncovered for 6–8 minutes, mashing a portion of the beans with the back of a spoon to thicken the mixture. Taste and adjust salt or spices as needed. Remove from heat and stir in lime juice.

Preheat the broiler. Transfer the chorizo and bean mixture to an oven-safe shallow baking dish (about 9-inch round or similar). Smooth the top so the cheese will melt evenly.

Evenly sprinkle the grated cheddar and Monterey Jack cheeses over the top of the hot bean mixture.

Place under the broiler 4–6 inches from the heat for 2–4 minutes, watching closely, until the cheese is bubbly and golden. Alternatively, bake at 400°F (200°C) for 8–10 minutes until melted and lightly browned.

Remove from oven and let rest 2 minutes.

Top the melted cheese with chopped cilantro, sliced green onions, and jalapeño slices if using.

Serve hot with tortilla chips alongside. Scoop generous portions so you get beans, chorizo, and cheese on each chip.