4
1 rating

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.

Nutritional Facts
Servings4
Calories Per Serving869
Total Fat51g78%
Sugar9gN/A
Saturated19g93%
Cholesterol100mg33%
Protein46g91%
Carbs59g20%
Vitamin A100µg11%
Vitamin B122µg38%
Vitamin B62mg86%
Vitamin C239mg100%
Vitamin D2µgN/A
Vitamin E7mg36%
Vitamin K43µg54%
Calcium128mg13%
Fiber17g70%
Folate (food)89µgN/A
Folate equivalent (total)89µg22%
Iron7mg39%
Magnesium165mg41%
Monounsaturated23gN/A
Niacin (B3)9mg47%
Phosphorus524mg75%
Polyunsaturated6gN/A
Potassium1971mg56%
Riboflavin (B2)0.7mg43.1%
Sodium2638mg100%
Thiamin (B1)1mg69%
Zinc6mg40%