Spicy Chorizo and Black Bean Dip with Cotija and Lime Crema
As summer's warmth lingers and college football season kicks into full gear, the call for hearty, shareable snacks grows louder. This spicy chorizo and black bean dip answers with a burst of vibrant flavor, offering a perfect blend of smoky heat and creamy textures. It’s the ideal centerpiece for a casual gathering, a game day spread, or any occasion that calls for friends and delicious, easy-to-eat food.
Ingredients
- 8 ozFresh Mexican Chorizo, casing removed
- ½ mediumOnion, finely chopped
- 2 clovesGarlic, minced
- 2 cansCanned Black Beans, 15-ounce each, rinsed and drained (approx. 480g drained weight)
- 1 canFire-Roasted Diced Tomatoes, 14.5-ounce, undrained
- 1 canCanned Green Chiles, 4-ounce, chopped, undrained
- 4 ozCream Cheese, softened, cut into cubes
- 1 cupSharp Cheddar Cheese, shredded
- ½ cupCotija Cheese, crumbled, for garnish
- ¼ cupFresh Cilantro, chopped, for garnish
- ½ cupSour Cream, for lime crema
- 1Lime, juiced, for lime crema
- ½ teaspoonSalt, or to taste
- ¼ teaspoonBlack Pepper, or to taste
- 1 tablespoonOlive Oil
Milk: Cream Cheese, Sharp Cheddar Cheese, Cotija Cheese, Sour Cream
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Method
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chorizo (casing removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off most of the excess fat, leaving about 1 tablespoon in the pan.
- 2
Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
- 3
Add the rinsed black beans, fire-roasted diced tomatoes (undrained), and chopped green chiles (undrained) to the skillet. Bring the mixture to a simmer, then reduce heat to medium-low.
- 4
Stir in the softened cream cheese cubes and shredded cheddar cheese. Cook, stirring frequently, until the cheeses are melted and the dip is smooth and creamy. Season with salt and pepper to taste.
- 5
While the dip simmers, prepare the lime crema: In a small bowl, whisk together the sour cream and fresh lime juice until well combined.
- 6
Transfer the hot dip to a serving bowl. Garnish generously with crumbled cotija cheese and fresh chopped cilantro. Drizzle with lime crema just before serving, or serve the crema on the side.
- 7
Serve immediately with tortilla chips, pita bread, or vegetable sticks.
Chef's notes
- For a milder dip, use a mild chorizo or substitute half of the chorizo with ground beef. You can also adjust the amount of green chiles to control the heat.
- This dip can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave. Add a splash of water or broth if it thickens too much.
- Beyond tortilla chips, consider serving this dip with warm flour tortillas, crunchy bell pepper strips, or jicama sticks for a lighter option.
- If you can't find cotija cheese, a crumbled feta cheese or a mild goat cheese can be a decent substitute for a salty, crumbly counterpoint, though the flavor profile will differ slightly.
Personalized nutrition
Add the people at your table. We'll size each person's portion of this dish to their own daily needs — then you can set the recipe to match.