Chorizo Bean Dip

Dip into the creamy goodness of a spicy homemade bean dip made with chorizo, pinto beans, green chiles, cumin, and cream cheese.

Homemade Chorizo Bean Dip -

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 with Jalapeños -

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 

Pinto Bean Dip with Chorizo -

Secret Recipe Club: BBQ Chicken Sandwiches

Classic BBQ Chicken Sandwiches filled with tender pieces of shredded chicken in a tangy vinegar-based North Carolina style barbecue sauce.

Happy Labor Day to my friends (and family) in the US! But that's not the only thing we're celebrating today. The first Monday of a the month means it's also time for another installment of The Secret Recipe Club. Every month I'm assigned a new food blog from which I choose a recipe or two to cook and share here in my cocina on reveal day. This month my assignment is Cupcake Muffinwritten by Sara who has been blogging for 8 years. One thing that really stood out to me about Sara's well-written blog is a list of menus that she's currently cooking her way through. The list of menus was recently given to her by her mom, but they were originally written by her great-grandmother, and has been passed down from generation to generation. Isn't that incredible?!

DIY Crema de Tequila

If you're a fan of Irish cream, then I have quite a treat for you. Crema de Tequila is Irish cream's Mexican cousin made with tequila, and a hint of chocolate and coffee. It's sweet, creamy, and super easy to make at home with just a handful of ingredients. Crema de Tequila is a rich and decadent dessert cocktail that can be served on ice, or add a splash to a steaming mug of hot coffee or a tall glass of Iced Coffee Agua Fresca for a grown-up treat. Double or even triple the recipe to give as gifts to family and friends.

Homemade Crema de Tequila -