Chorizo Bean Dip

A quick and delicious dip perfect for Cinco de Mayo!

A quick and delicious dip perfect for Cinco de Mayo!

Ingredients

  • 1 Pound ground Chorizo
  • 47 Ounces Refried Beans
  • 26 Ounces Pickled Jalapeno Peppers, halved and deseeded

Directions

Preheat 4 Quart Stock Pot on medium heat for 3 - 5 minutes.

Place chorizo in stock pot and brown uncovered.

Add refried beans and place the 4 Quart on the Slow Cooker Base on setting #2. Stir, cover and let warm.

Blend the jalapeños in a blender to almost a liquefied state.

Add jalapeño blend to dip in small increments to taste.

Once the dip is at your desired taste and heat level, place the base on setting #1 to keep warm.

Chorizo Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Chorizo Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.