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Slow-Cooker Smoky Chorizo Bean Dip

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  • Prep 15 min
  • Total 1 hr 50 min
  • Servings 16
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Bean dip goes next-level with a smoky chorizo twist. The chipotle chilies add a bit of heat for an unforgettable taste explosion.
Created Jan 22, 2018
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Ingredients

  • 1/2 lb (250 g) bulk chorizo (or remove meat from casings)
  • 1 can (14 oz/398 mL) Old El Paso™ refried beans
  • 1/2 can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, drained (about 2 cups)
  • 1 1/2 cups shredded Cheddar cheese
  • 1 tablespoon chopped chipotle chili in adobo sauce
  • 2 tablespoons coarsely chopped fresh cilantro leaves
  • Food Should Taste Good™ multigrain tortilla chips, as desired

Steps

  •  
    1
    Spray 2- to 3-quart slow cooker with cooking spray.
  •  
    2
    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.
  •  
    3
    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.
  •  
    4
    Serve warm with chips.

Expert Tips

  • Tip 1
    Bulk sausage is the raw meat that hasn’t been stuffed into the casing. If you can’t find it, you can buy raw sausages, slit the casing with a knife and remove the meat.
  • Tip 2
    If you want a little more heat, increase the chipotle chili in adobo to 2 tablespoons.
  • Tip 3
    This dip doubles as a great filling for quesadillas or tacos.

Nutrition Information

140 Calories, 10g Total Fat, 7g Protein, 5g Total Carbs

Nutrition Facts

Serving Size: 16
Calories
140
Total Fat
10g
Saturated Fat
4.5g
Trans Fat
0g
Cholesterol
25mg
Sodium
370mg
Total Carbs
5g
Dietary Fiber
1g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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