Whether you need a good tailgate party hit or an appetizer for Friday night get together, this will be your go-to recipe! Add a smokey kick with chipotle peppers in adobo sauce and spicy sausage, and keep it hot in heat retaining cast iron pan.
Yields: 2 cups (6-8 Servings)
1 can (14 oz) canned beans (pinto, black, white)
¼-½ pound chorizo sausage
½ onion, chopped
2-3 cloves minced garlic
½ + cup low sodium chicken broth, more as needed
1-2 tablespoons chipotle peppers in adobo sauce, chopped
1 can (4-oz) diced green chili peppers, more less to taste
4 ounces cream cheese
1 cup shredded sharp cheddar cheese
½-1 cup sour cream
Sliced green onion, chopped fresh tomatoes
Sliced black olives
Drain and rinse beans, set aside.
If sausage is in a casing, remove the casing; chop as needed. In a skillet over medium heat, scramble fry until completely separated and bubbly. Add chopped onion and continue to stir fry until onion is translucent and tender. Add garlic and stir until fragrant.
Remove sausage and onion from heat; add beans. Mash beans with potato masher. Add approximately ¼-cup broth, chopped chipotle peppers to taste, and diced chili peppers; continue to mash until desired texture; stir in remaining broth and more to create desired consistency. Return pan to low heat, add cream cheese and shredded cheese; stir occasionally until cheese is melted.
Keep warm; top with sour cream, garnish with chopped fresh tomatoes, sliced green onions and black olives. Serve with warm tortilla chips. Makes approximately 2 cups dip, serves 6-8