Chorizo Bean Dip
Smoky chorizo, chipotle in adobo, and melted quesadilla cheese come together in this rich, crowd-pleasing bean dip. Perfect for casual parties, taco night, game day, and everything in between.
Servings: 8 to 10 servings
Ingredients
- 2 (15 ounce) pinto beans , drained and rinsed
- 1 packet Goya Sazon Cilantro & Tomato seasoning
- ½ cup water
- ½ cup diced yellow onion
- 2 tablespoons lard , divided (see Note 1)
- 2 tablespoons chipotle peppers in adobo sauce (see Note 2)
- 9 ounces fresh Mexican pork chorizo (see Note 3)
- 8 ounces shredded Mexican-style quesadilla cheese (see Note 4)
- ½ teaspoon freshly-squeezed lime juice , plus additional to taste
- ¼ teaspoon fine sea salt , plus additional to taste
- crumbled queso fresco and fresh cilantro leaves , for garnish (optional)
Instructions
- Heat 1 tablespoon of lard in a large skillet over medium-low heat. Add the diced onion and cook until softened and fragrant with light browning around the edges. Remove from the skillet and set aside.
- Add the chorizo to the same skillet, breaking it into crumbles as it cooks. Cook until the fat has rendered and the meat looks slightly dry and lightly crisp. Remove the pan from heat and leave the chorizo and rendered fat in the skillet.
- In a blender or food processor, combine the pinto beans, water, Goya seasoning, chipotle peppers with adobo sauce, lime juice, salt, and cooked onion. Blend until smooth and creamy, scraping down the sides as needed (see Notes 4 and 5).
- Return the skillet to low heat. Add in the bean purée and stir to combine it with the chorizo. Cook for 2 to 4 minutes, stirring often, until the mixture is warmed through.
- Stir in the shredded quesadilla cheese and remaining 1 tablespoon of lard. Continue stirring until the cheese melts completely and the dip is creamy.
- Taste and adjust with additional salt or lime juice as needed. Top with crumbled queso fresco and fresh cilantro if desired, and serve hot with tortilla chips.
Notes
1. Lard. Look for it in the baking aisle near the shortening, or in the International aisle, where it might be labeled "manteca". If you can't find lard, you can substitute bacon drippings, but doing so will change the flavor of the dip slightly.
2. Chipotle peppers in adobo. These come whole in the can, so give them a rough chop before measuring. Make sure your measurement includes some of the adobo sauce from the can.
3. Chorizo. This recipe was developed with fresh Mexican-style pork chorizo (not cured Spanish chorizo). We used the Cacique brand, which comes packaged loose in a roll. If your chorizo is in links, remove the casings before cooking. Beef chorizo can be substituted.
4. Mexican-style quesadilla cheese. My grocery store stocks this in the dairy section, along with other block and shredded cheeses. You'll also sometimes see it in the deli section or gourmet cheese department. If you can't find it, Queso Asadero or Monterey Jack are both good substitutes that will melt just as smoothly.
5. Make it spicy. This dip has a mild-to-moderate heat level as written (it'll depend on how spicy your chorizo is). For a spicier dip, you can add more chipotle peppers when blending or ground cayenne pepper to taste when seasoning at the end.
Nutrition
Serving: 0.125recipe | Calories: 196kcal | Carbohydrates: 3g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Cholesterol: 50mg | Sodium: 538mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 2mg | Calcium: 214mg | Iron: 0.3mg
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