Black Bean Dip with Seared Chorizo Multicooker Recipe

Bold Tex-Mex flavors come together in this comforting black bean dip perfect for small gatherings by @camilamcconaughey.

Prep Time
15 minutes
Cook Time
45 Minutes
Servings
6
Ingredients:
    • 8 ounces Mexican chorizo
    • 2 strips smoked bacon, diced
    • 1 cup white onion, diced
    • 1 clove garlic, chopped
    • 1 can refried black beans
    • ½ cup diced tomatoes
    • 1 jalapeño, diced and seeded
    • 1 ½ teaspoons chipotle peppers in adobo, chopped
    • 4 ounces cream cheese
    • ½ cup water
    • 1 cup milk
    • 1 teaspoon smoked paprika
    • 1 teaspoon salt

    For Serving:

    • Tortilla chips
    • Green onion
    • Shredded cheese
    • Queso fresco
    • Crudité

Instructions:

  1. Using your Crock-Pot® MultiMeal Multicooker, set one side to SEAR/SAUTÉ on HI and preheat for 7 to 10 minutes.
  2. Sear chorizo and bacon until brown, then switch settings to SLOW COOK by pressing “1” or “2” (depending on which side of the Multicooker is being used).
  3. Add onion and garlic and bring to a sweat.
  4. Add black beans, tomatoes, jalapeño, chipotle peppers, cream cheese, water, milk, and seasoning; slow cook for 30 to 45 minutes covered.
  5. Mid-way through, check bean dip and stir.
  6. Once done, set dip to KEEP WARM.
  7. Garnish with shredded cheese, green onion, and queso fresco. Serve with tortilla chips and crudité and enjoy!

Recipe by: @camilamcconaughey

Appetizers
Latin and Spanish
Meat