LAYERED CHORIZO BLACK BEAN DIP
Expect to bring home an empty plate when you serve this colorful layered Mexican dip. It gets a kick from the chorizo sausage and creamy goodness from Progresso® Vegetable Classics hearty black bean soup.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 32
Number Of Ingredients 7
Steps:
- Cook sausage in 10-inch skillet over medium-high heat 6 to 8 minutes, stirring occasionally and breaking up sausage with spoon, until sausage is thoroughly cooked. Drain well.
- Meanwhile, place soup in food processor; cover and process until smooth. Add soup to sausage in skillet. Heat to boiling, stirring frequently. Reduce heat to medium-low; simmer uncovered 10 minutes or until thickened, stirring frequently. Spoon in thin layer over 12- or 13-inch serving plate.
- Spoon sour cream over bean mixture, leaving about 1-inch border of beans around edge. Sprinkle with cheese, leaving border of sour cream showing. Sprinkle with bell pepper and green onion. Serve immediately. Serve with tortilla chips.
Nutrition Facts : Calories 140, Carbohydrate 7 g, Cholesterol 190 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 serving (2 tablespoons dip and 3 tortilla chips), Sodium 270 mg, Sugar 0 g, TransFat 0 g
THE BEST CREAMY BEAN DIP
Mixed with cream cheese, Mexican spices and diced jalapenos, this creamy bean dip recipe is easy to make and is the perfect appetizer or snack!
Provided by Isabel Eats
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix all ingredients together using a hand mixer or food processor.
- Transfer mixture into a square baking dish and bake for 25 minutes.
- Top with crumbled cotija cheese, diced tomatoes and chopped cilantro.
Nutrition Facts : ServingSize 1 /8th of recipe, Calories 208 kcal, Carbohydrate 23 g, Protein 11 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 577 mg, Fiber 7 g, Sugar 3 g
CHORIZO BEAN DIP
With its zesty Mexican flavors and tempting toppings, this dish is the first to empty on the appetizer table. I serve it with extra-thick tortilla chips for some serious scooping. -Elaine Sweet, Dallas, Texas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 48 servings (1/4 cup each).
Number Of Ingredients 14
Steps:
- Crumble beef and chorizo into a large skillet; add onion and taco seasoning. Cook over medium heat until meat is no longer pink; drain. , Spread the beans into a greased 13x9-in. baking dish. Layer with the meat mixture, cheese, salsa and ripe olives. Cover and bake at 350° for 20-25 minutes or until heated through. , Spread guacamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.,
Nutrition Facts :
CREAMY CHORIZO QUESO DIP
The CREAMIEST, most velvety queso EVER! Serve with tortilla chips and extra chorizo + cilantro on top! SO SO GOOD.
Provided by Chungah Rhee
Categories appetizer
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler. Heat olive oil in a large oven-proof skillet over medium heat. Add chorizo or sausage and cook until browned, about 5-8 minutes, making sure to crumble the chorizo or sausage as it cooks. Drain excess fat; transfer to a paper towel-lined plate. Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes. Remove from heat. Gradually stir in cheeses until smooth; season with salt and pepper, to taste. Stir in 1/2 the chorizo or sausage and 1/2 cup cilantro. Place into oven and broil until golden brown, about 2-3 minutes. Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.
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4/5 (4)Category AppetizerServings 16Total Time 1 hr 50 mins
- In 10-inch skillet, cook chorizo over medium-high heat 5 to 7 minutes, stirring to break up large pieces, until no longer pink; drain.
- In slow cooker, mix chorizo, beans, tomatoes, 1 cup of the cheese and the chipotle chile; stir to combine. Cover; cook on High heat setting 1 1/2 to 2 hours or Low heat setting 2 1/2 to 3 hours or until bubbling; stir to combine, and top with remaining 1/2 cup cheese and the cilantro.
CREAMY CHORIZO BEAN DIP RECIPE - MISSION FOODS
From missionfoods.com
Servings 8-10Total Time 10 mins
- Preheat oven to 350° degrees. Cook crumbled chorizo sausage in non-stick skillet over medium-high heat. Drain and set aside.`
- In bowl combine refried beans, cream cheese, sour cream & cumin. Beat together using electric mixer until well blended.
- Spoon mixture into baking dish (I used a glass pie pan). Sprinkle with shredded queso Quesadilla cheese.
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- Preheat oven to 350° degrees. Cook crumbled chorizo sausage in non-stick skillet over medium-high heat. Drain and set aside.
- In bowl combine refried beans, cream cheese, sour cream & cumin. Beat together using electric mixer until well blended.
- Spoon mixture into baking dish (I used a glass pie pan). Sprinkle with shredded queso Quesadilla cheese.
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From whiteonricecouple.com
5/5 (12)Total Time 20 minsCategory DipsCalories 499 per serving
- In large skillet, heat oil (if needed). Remove chorizo from casing and break-up into the pan. Cook for about 1 minute until fat is released. Add minced onion and chili peppers. Gently stir and cook for about 5 minutes or until chorizo and onions are cooked.
- Add mayo, cream cheese and freshly grated parmesan cheese. Continue cooking until all the cheese is melted and mixed well into the chorizo.
- If there is excess fat grease, soak up with paper towels (but you can leave the excess fat if desired because the fat is what makes it good!). Top with fresh chopped cilantro or cilantro sprigs.Serve with crunchy tortilla chips. And add a ice cold beer to complete the meal!
CREAMY CHORIZO CHEESE DIP - TIDYMOM®
From tidymom.net
4.9/5 (12)Total Time 23 minsCategory Appetizers
- Brown chorizo in a large non-stick skillet over medium heat until slightly crispy, about 8-10 minutes, making sure to crumble the chorizo as it cooks. Drain excess fat if you have any and transfer to a paper towel-lined plate.
- Wipe excess grease from pan. Add diced tomatoes, chopped green chiles, minced garlic, and minced jalapeno pepper to pan. Cook over medium heat, stirring occasionally until heated through (about 2-3 minutes). Salt and pepper to taste.
- Reduce heat to low. Gradually whisk in milk. Cook, whisking constantly, until thickened, about 4-5 minutes.
- Remove skillet from heat. Gradually stir in most of the chorizo (reserving a tablespoon for topping, if desired). Then begin adding cheese, one handful at a time, stirring until fully melted before adding the next handful.
BEAN & CHORIZO DIP - FOXES LOVE LEMONS
From foxeslovelemons.com
Reviews 41Category Cinco de MayoServings 12Estimated Reading Time 3 mins
- In medium saucepot, cook chorizo over medium-high heat 6 to 8 minutes or until cooked through and browned.
- Add beans and salsa; heat to boiling. Reduce heat to medium; simmer 30 minutes or until very thick, stirring occasionally. About halfway through simmering time, coarsely mash some of the beans with a potato masher.
CHEESY CHORIZO DIP RECIPE - OLIVIA'S CUISINE
From oliviascuisine.com
Reviews 1Servings 8Cuisine AmericanCategory Appetizers
- Heat the oil in a large skillet, over medium-high heat, until shimmering. Add the chorizo and cook, breaking it apart into smaller pieces with a wooden spoon, until browned, about 5-6 minutes. Remove with a slotted spoon and reserve.
- Drain most of the chorizo fat from the skillet and return the skillet to the heat. Add the bacon and cook until golden brown, around 5 minutes. Remove with a slotted spoon and reserve with the chorizo.
- Lower the heat to medium. Drain most of the fat again, leaving just a tablespoon or so in the skillet. Add the onion and garlic and sauté until softened and fragrant, 2-3 minutes. Add the sherry vinegar and paprika, stirring with a wooden spoon to deglaze the pan.
HARISSA WHITE BEAN DIP | DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
Category AppetizerCalories 268 per servingTotal Time 15 mins
- Chorizo Crumb: In a small pan over low-medium heat add 1 tbsp extra virgin olive oil and chorizo. Fry until the fat renders down and the chorizo gets nice and crispy (5 mins or so).
- Dip: Meanwhile in a food processor add cannellini beans, lemon juice, 3 tbsp extra virgin olive oil, garlic, harissa paste, smoked paprika, cumin, salt and pepper. Turn on the motor and blitz until nice and smooth. Taste for seasoning and adjust accordingly.
- Serve: Scoop dip into a serving bowl and use a spoon to make a few waves in the dip. Drizzle over some of the oil from the chorizo, then sprinkle over crispy chorizo. Finish with a small pinch of fresh parsley (optional) then dig in!
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