honey and black bean dip

Lynnda Cloutier


You can make this dip ahead, too.Source unknown


★★★★★ 1 vote



  • ·
    7.5 ounces to 8 ounces uncooked mexican chorizo sausage, casings removed if present
  • ·
    one large carrot, finely chopped
  • ·
    1/2 cup finely chopped onion, one medium
  • ·
    1/2 cup chopped red sweet pepper, one small
  • ·
    two cloves garlic, minced
  • ·
    1 tablespoon honey
  • ·
    one can black beans, rinsed and drained
  • ·
    1 cup shredded monterey jack cheese, 4 ounces
  • ·
    shredded monterey jack cheese, optional
  • ·
    snipped fresh cilantro, optional
  • ·
    tortilla chips

How to Make honey and black bean dip


  1. heat a large skillet over medium-high heat. Add chorizo. Cook about five minutes or until Golden Brown, using a wooden spoon to break up meat as it cooks. Using a slotted spoon, transfer me to a bowl. Reserve about 2 teaspoons of the drippings in the skillet; discard remaining drippings. Add carrot and onion to skillet. Cook and stir over medium heat for 8 to 10 minutes or until soft. Add sweet pepper and garlic. Cook and stir for two minutes more. Remove from heat. Stir in honey. Let cool.
  2. In medium bowl, use a potato masher to mash the beans slightly. Stir in cheese, cooled chorizo, and cooked vegetables. Transfer to a shallow 1 quart baking dish.
  3. To make ahead, cover with plastic wrap; chill for up to two days. Preheat oven to 375°. If chilled, remove plastic wrap. Bake, covered, for 15 minutes. Uncover. If desired, top with additional shredded cheese. Bake about 10 minutes more or until heated through. If desired, top with snipped fresh cilantro. Serve with tortilla chips. Makes 12 servings

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