Recipes and Cooking Chipotle, Chorizo, and Bean Dip 3.8 (58) 6 Reviews Give your guests a Tex-Mex treat with a satisfying bean dip that brims with flavor thanks to pungent chorizo sausage and spicy chipotle peppers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 6, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Slow Cook Time: 4 hrs Total Time: 4 hrs 30 mins Servings: 32 Jump to Nutrition Facts Ingredients 8 ounce uncooked chorizo sausage, casings removed if present ½ cup chopped onion (1 medium) 2 cloves garlic, minced 1 15 ounce can black beans, rinsed and drained 1 14.5 ounce can diced tomatoes, undrained ¼ cup snipped fresh cilantro 1 - 2 teaspoon chopped canned chipotle peppers in adobo sauce* 1 15 ounce can pinto beans, rinsed and drained ½ cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces) Lime wedges Scoop-shape tortilla chips or mini sweet peppers, halved and seeded Directions In a medium skillet cook sausage, onion, and garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Remove mixture from skillet; drain on paper towels. In a medium bowl combine sausage mixture, black beans, tomatoes, cilantro, and chipotle peppers. In a 1-1/2-quart slow cooker mash pinto beans. Top with tomato mixture and sprinkle with cheese. Cover and cook on low-heat setting for about 4 hours or on high-heat setting for about 2 hours or until bubbly. Serve immediately or keep warm, covered, on warm-heat or low-heat setting for up to 2 hours. Serve dip with lime wedges and tortilla chips. * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and warm water. Rate it Print Nutrition Facts (per serving) 63 Calories 4g Fat 6g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 63 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 8mg 3% Sodium 299mg 13% Total Carbohydrate 6g 2% Protein 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.