Chorizo-Black Bean Queso Dip

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What You Need

8 oz, Spanish Style Chorizo; diced

2 Tbsp. fresh cilantro; chopped

1 jalapeño; seeded and finely diced

2 green onions; chopped

1/4 tsp. Kosher salt

1 pound Monterey Jack cheese

1 cup cooked or canned black beans

3 Tbsp. heavy cream

1 pkg. Dandy® Celery Sticks

1 Pkg. Dandy® Radish Coins

Make It

In a medium cast iron skillet, cook the chorizo until lightly browned, about 4-5 minutes. In a medium bowl combine cilantro, chopped green onions, jalapeño, salt and the cheese, toss to mix well. Add the cooked black beans and stir to mix with the chorizo, add the cheese mixture to the skillet and drizzle the heavy cream over the top, Allow to cook and melt on the stove top for 2 minutes, then place under the broiler for 2-3 minutes longer to brown the cheese. Serve immediately with the Dandy® Celery Sticks and Dandy®Radish Coins.

Recipe by Chef Todd Fisher