Chorizo and Black Bean Cheesy Dip

A bowl of food with avocado and chili.

Chorizo and Black Bean Cheesy Dip

Servings 8 Servings


  • Dip:
  • 8 ounce ground chorizo
  • 2 (8-ounce) bricks cream cheese, softened
  • 2 cups black or red beans or 1 (16-ounce) can refried beans
  • 1 cup Cheddar, Mozzarella or Mexican blend cheese, divided
  • Optional Toppings:
  • avocado
  • cilantro
  • green onions
  • jalapeños
  • tomatoes
  • Fried Tortillas:
  • 10 corn tortillas, cut into 6 to 8 triangles
  • 1 cup canola oil, for frying
  • kosher salt, to taste


  • Dip:
  • Preheat the oven to 350º F.
  • Heat an ovenproof skillet, over medium-high heat. Add chorizo and cook for 5-6 minutes. Transfer the chorizo to a plate and set aside.
  • Add cream cheese to the same skillet used to cook the chorizo. Spread evenly to cover the bottom of the pan. Add the beans on top of the cream cheese, sprinkle half of the cheese, top with the chorizo, and sprinkle the remaining cheese. Transfer to the oven and bake for 25 minutes.
  • Garnish with toppings of choice. Enjoy!
  • Fried Tortillas:
  • Heat oil in a large cast iron or heavy-bottomed pan, over medium-high heat. Add the tortilla chips in batches, to not overcrowd the pan. Fry until the chips are crispy and golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a cooling rack or a paper towel-lined plate. Season immediately with salt. Repeat with remaining tortilla triangles.

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