Chipotle, Chorizo and Bean Dip
Ingredients
8 oz. Chorizo sausage, casings removed if present
1/2 Cup Onion, chopped
2 Cloves of garlic, minced
15 oz. Can Black beans, rinsed and drained
14.5 oz. Can Diced tomatoes, undrained
1/2 Cup Fresh Cilantro
1-2 tsp. Chipotle peppers in adobo sauce, chopped
15 oz. Can Pinto beans, rinsed and drained and smashed
1/2 Cup Pepper jack cheese, shredded
Lime wedges & tortilla chips
Preparation
In skillet, cook chorizo, onion and garlic over medium-high heat until sausage is browned. Remove from skillet and drain on paper towels.
In medium bowl, combine sausage mix, black beans, tomatoes, cilantro and chipotle peppers. Transfer to a 1 1/2 quart slow cooker and add in mashed pinto beans to mixture and sprinkle with cheese.
Cover and cook on low heat for about 4 hours, or high heat for 2 hours until bubbly. Serve with lime wedges and tortilla chips
