Slow-Cooker Smoky Chorizo Bean Dip

Name: Slow-Cooker Smoky Chorizo Bean Dip
Prep time: 15 min
Total time: 1 h 50 min
Yield: 16
Ingredients: 8 oz bulk chorizo; 1 can (16 oz) Old El Paso™ refried beans; 1 can (14.5 oz) Muir Glen™ organic 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; Food Should Taste Good™ multigrain tortilla chips, as desired

3 Ratings

3 Comments

Kitchen Tested

Prep 15 min
Total 1 hr 50 min
Servings 16

Bean dip goes next-level with a smoky chorizo twist. The chipotle chiles add a bit of heat for an unforgettable taste explosion. MORE+ LESS-

By Tablespoon Kitchens

Updated November 9, 2016

Ingredients

oz bulk chorizo

can (16 oz) Old El Paso™ refried beans

can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained

1 1/2

cups shredded Cheddar cheese (6 oz)

tablespoon chopped chipotle chile in adobo sauce

tablespoons coarsely chopped fresh cilantro leaves

Food Should Taste Good™ multigrain tortilla chips, as desired

Steps

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1

Spray 2- to 3-quart slow cooker with cooking spray.
2

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.
3

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.
4

Serve warm with chips.