CHEESY CHORIZO BEAN DIP
Perfect with crunchy corn chips, this dip also makes a great topping for nachos, or a filling for burritos. Serve it hot!
- 1 pound bulk chorizo sausage
- 1 bunch green onions
- 1 1/2 cups cooked Jacob's cattle, pinto, or soldier beans or 1 (15.5 ounce) can low sodium pinto beans, drained and rinsed
- 1/2 cup diced sweet onion
- 1/2 cup stock or water
- 1 (8 ounce) block of pepper jack, grated and divided (about two cups)
- 1 jalapeño, seeded and diced (optional)
- 1 cup sour cream
- 1/3 cup chopped cilantro
- 1 tablespoon lime juice
- Zest of 1 lime
- 1/4 teaspoon kosher salt
- Freshly ground black pepper to taste
- Corn chips
- Heat a cast iron pan over medium heat. Brown the sausage, breaking it up into pieces as it cooks.
- Cut the bunch of green onions in half, setting aside the top half of the bunch for the sour cream topping. Chop the bottom half. Add the chopped green onions and the sweet onion to the pan, along with jalapeño, if using. Cook for about two minutes.
- Add the beans and water. Cover the pan and simmer for 2 minutes. With a spatula, squish the beans into the mixture, breaking up both the meat and beans into smaller pieces and releasing the starches from the beans. Stir, cover, and simmer for 2 more minutes. Squish the beans again until the beans are mostly broken up and the mixture develops a creamy, smooth appearance. Simmer for 4 more minutes. Add half of the grated cheese to the dip, stirring until smooth.
- Top the dip with the rest of the grated pepper jack. Cover and cook for about 2 minutes, until the cheese is melted. With a spoon, with a single motion, swirl the cheese into the dip, leaving some of the cheese on the surface.
- Mix the sour cream, cilantro, lime juice, zest, salt, and pepper together. Slice the top half of the bunch of green onions. Top the dip with spoonfuls of the sour cream topping and garnish with the sliced green onions. Serve hot with corn chips!