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