There's nothing my kids love more on a Friday night than eating dinner huddled together in the living room watching a movie on Netflix. Some nights we order pizza, and other nights we only want to snack on bowls of buttery popcorn topped with lime juice and bottled hot sauce. But every once in a while I like to surprise Alf (Hubby) and the kiddies with a big tray of tortillas chips and an array of our favorite dips like Chile de Molcajete (roasted tomatilla & arbol chile salsa), Guacamole, and this creamy Chorizo Bean Dip.
If you like the classic combination of beans and chorizo, then you'll love this homemade bean dip made with green chiles, Mexican chorizo, and cream cheese. You'll never buy canned bean dip again once you see how easy it to make your own.
Chorizo Bean Dip
- 2 tablespoons vegetable oil
- 1/2 medium onion, finely chopped
- 2 fresh serrano chiles, finely chopped
- 6 to 8 oz. Mexican chorizo, casings removed
- 1 clove garlic, minced
- 3 roma tomatoes, finely chopped
- 3 cups cooked pinto beans, drained
- 1 cup bean broth
- 1/2 teaspoon ground cumin
- 3 oz. cream cheese, softened
- 1/4 cup Mexican crema or sour cream
- 1 cup shredded mild cheddar cheese
- 1 cup shredded queso Oaxaca or mozzarella cheese
- Chopped pickled jalapeños (optional)
- Chopped cilantro
- Tortilla chips
Heat the vegetable oil in a large skillet over medium-high heat. Saute onion and serrano chiles for 2 to 3 minutes, stirring occasionally, until the onion is soft and transparent. Add the chorizo, breaking it up with the back of a wooden spoon, and let brown until fully cooked. Stir in the garlic, tomatoes, cooked pinto beans, and bean broth. Once the mixture starts to boil, reduce heat to low. Using a potato masher, mash the pinto beans until desired consistency; season with the ground cumin and salt as needed. Stir in the cream cheese, Mexican crema, and mild cheddar cheese until completely melted. Remove from heat.
To serve, ladle dip into a large serving bowl; top beans with shredded Oaxaca or mozzarella cheese, chopped cilantro, and pickled jalapeño peppers. Serve with plenty of tortilla chips. Enjoy!
Receta en español