Black Bean and Chorizo Dip- Easy and Addicting
Every time I make this black bean dip, I always make more than I need in hope to save some for later. Unfortunately, the chorizo dip never makes it more than an hour in my house, no matter how much I make.
Jump to RecipeLuckily, it is extremely easy and relatively inexpensive to make. Here is what you will need:
- 1 medium sized white onion
- 1 Poblano Pepper
- Package of Chorizo
- 1 Can of Black Beans
- 8 oz Package of Cream Cheese
- Monterey Jack Cheese
- Salt & Pepper
- Olive Oil
- Whatever you would like to dip in the dip.
You can use a variety of things to dip in this chorizo dip. My favorite thing to make with this dip is soft pretzels. You can also use pita chips or even corn tortilla chips.
Preparation- Black Bean and Chorizo Dip
Start by dicing the poblano pepper and the onion. While you are chopping the vegetables you will want to heat a pan to medium heat with 2 tbsp of olive oil.
After you have diced the vegetable you will add them to the hot pan and cook them until tender, and the onions are translucent. Once they are on the heat you will want to season them with salt and pepper.
While the vegetable are cooking, you can cook the black beans according to the instructions on the pan. I chose to microwave mine because it was the fastest and easiest option.
When the beans are done, you will want to drain and rinse them using a thing strainer. Place them in a bowl big enough to hold the beans and the vegetables.
Once they vegetables are cooked, remove them from the pan and place them in a bowl with the black beans. We will add them back into the pan after we have cooked the meat.
Using the same pan we cooked the vegetables in, we will cook the chorizo. You will most likely have to remove the casing the chorizo comes it. Cook the meat on medium-high heat for about 5-7 minutes or until completely cooked.
You will notice that there is quite a bit of fat rendered from cooking the meat. I usually strain the meat and rinse it to get off all of the grease.
You will then place the meat, black beans, vegetables, cream cheese, and Monterey Jack cheese all back in the pan, and cook it until its well combined and melted.
When the cream cheese was melting, I made my pretzels for dipping. Like I said before, you can use pretzels, pita chips, or corn chips for this. Pretzels are my favorite.
I also placed the dip in a ramikin and heated it up with some cheese on top. I added some color by chopping up some chives I had in my garden.
Black Bean and Chorizo Dip
Equipment
- Knife
- Spatula
- Cutting Board
- Medium-sized Skillet
- Medium-sized Bowl
Ingredients
Dip Ingredients
- 1 Medium Onion
- 1 Poblano Pepper
- 8 oz Cream Cheese
- 1 15 oz Can of Black Beans
- 1 cup Monterey Jack Cheese
- 2 tbsp Olive Oil
- 1 lb Chorizo
- Salt and Pepper to Taste
Dippers
- Tortilla Chips, Soft Pretzel Bites, or Pita Chips pick your favorite, they are all delicious
Instructions
- Chop the onions and poblano pepper
- Heat the pan over medium heat with olive oil. Add the chopped vegetables and cook until tender and translucent. Season the vegetables while they are cooking with salt and pepper. Once done, set aside in a medium sized bowl.
- Prepare black beans according to can instructions. Rinse and drain when done, and set aside with the vegetables
- Using the same pan, cook the chorizo on medium-high heat. You will most likely need to remove the casing on the meat depending on the brand you bought. Cook for about 5-7 minutes or until cooked thoroughly.
- Rinse and drain the grease from the meat in the sink, and return to pan.
- Add back the poblano, onion, and black beans. You will also add the cream cheese and the Monterey jack cheese. Cook until melted and combined.
- Serve with your favorite dipper and enjoy!
Did you enjoy this recipe? Check out some of my other recipes.
