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

Frijoles with Chorizo Dip
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  1. 2 tablespoons vegetable oil
  2. 1/2 medium onion, finely chopped
  3. 2 fresh serrano chiles, finely chopped
  4. 6 to 8 oz. Mexican chorizo, casings removed
  5. 1 clove garlic, minced
  6. 3 roma tomatoes, finely chopped
  7. 3 cups cooked pinto beans, drained
  8. 1 cup bean broth
  9. 1/2 teaspoon ground cumin
  10. 3 oz. cream cheese, softened
  11. 1/4 cup Mexican crema or sour cream
  12. 1 cup shredded mild cheddar cheese
  13. 1 cup shredded queso Oaxaca or mozzarella cheese
  14. Chopped pickled jalapeƱos (optional)
  15. Chopped cilantro
  16. Tortilla chips
  1. Heat the vegetable oil in a large skillet over medium-high heat.
  2. Saute onion and serrano chiles for 2 to 3 minutes, stirring occasionally, until the onion is soft and transparent.
  3. Add the chorizo, breaking it up with the back of a wooden spoon, and let brown until fully cooked.
  4. Stir in the garlic, tomatoes, cooked pinto beans, and bean broth.
  5. Once the mixture starts to boil, reduce heat to low.
  6. Using a potato masher, mash the pinto beans until desired consistency; season with the ground cumin and salt as needed.
  7. Stir in the cream cheese, Mexican crema, and mild cheddar cheese until completely melted.
  8. Remove from heat.
  9. To serve, ladle dip into a large serving bowl; top beans with shredded Oaxaca or mozzarella cheese, chopped cilantro, and pickled jalapeƱo peppers.
  10. Serve with plenty of tortilla chips.
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