Bean & Chorizo Dip
This spicy bean & chorizo dip is inspired by an appetizer at one of my favorite restaurants in town. It calls for only five ingredients!
Ingredients
- ¾ pound chorizo sausage casings removed, crumbled
- 2 cans pinto beans (do not drain) 15 ounces each
- 1 jar tomatillo salsa 16 ounces
- Juice of 1 lime
- 2 tablespoons sour cream
Toppings
- crumbled queso fresco, chopped fresh cilantro, chopped white onion, hot sauce optional
- Tortilla chips for serving
Instructions
- 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.
- Stir in lime juice and sour cream. Serve warm with desired toppings, and tortilla chips.
Calories: 109kcal, Carbohydrates: 11g, Protein: 6g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Cholesterol: 21mg, Sodium: 191mg, Potassium: 204mg, Fiber: 3g, Sugar: 1g, Vitamin A: 159IU, Vitamin C: 7mg, Calcium: 43mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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