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Slow-Cooker Smoky Chorizo Bean Dip

Slow-Cooker Smoky Chorizo Bean Dip



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Bean dip goes next-level with a smoky chorizo twist. The chipotle chiles add a bit of heat for an unforgettable taste explosion.MORE+LESS-

1

can (16 oz) Old El Paso™ refried beans

1

can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained

1 1/2

cups shredded Cheddar cheese (6 oz)

1

tablespoon chopped chipotle chile in adobo sauce

2

tablespoons coarsely chopped fresh cilantro leaves

Food Should Taste Good™ multigrain tortilla chips, as desired

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  • 1

    Spray 2- to 3-quart slow cooker with cooking spray.

  • 2

    In 10-inch skillet, cook chorizo over medium-high heat 5 to 7 minutes, stirring to break up large pieces, until no longer pink; drain.

  • 3

    In slow cooker, mix chorizo, beans, tomatoes, 1 cup of the cheese and the chipotle chile; stir to combine. Cover; cook on High heat setting 1 1/2 to 2 hours or Low heat setting 2 1/2 to 3 hours or until bubbling; stir to combine, and top with remaining 1/2 cup cheese and the cilantro.

Expert Tips

  • If you want a little more heat, increase the chipotle in adobo to 2 tablespoons.
  • This dip doubles as a great filling for quesadillas or tacos.

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
370mg
16%
Potassium
65mg
2%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
6%
Sugars
0g
Protein
7g
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


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